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1
Pound the flank steak to 3/8-inch thickness, trying to form a rectangle.
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2
Combine the basil, parsley, olive oil, and pignoli nuts in a food processor until smooth.
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3
Spread mixture over the meat, leaving a 1-inch border.
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4
Combine ground beef with beaten egg, garlic, bread crumbs, milk, and grated cheese.
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5
Set aside.
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6
Spread slices of prosciutto over the pesto mixture, followed by the ground beef mixture, and topped with the sliced pancetta.
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7
Place the 4 partially boiled eggs down the center, flanked by the cheese logs.
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8
Roll the flank steak into a log, tie with butcher's twine, and season with salt and pepper, to taste.
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9
Heat a few tablespoons olive oil in a large, heavy saucepan over medium-high heat.
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10
Add the meat and sear on all sides.
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11
Remove the meat from the pan and add the onions and saute until transluscent.
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12
Deglaze the pan with red wine, and return the meat to the pan.
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13
Add the tomato sauce and beef stock.
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14
Bring to a boil, then reduce to a simmer and cook for 1 hour over low heat.
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15
Alternatively, cook in a preheated 350 degrees F oven for 1 hour.
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16
Remove the falsomagro from the pan and set aside to let rest.
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17
Continue cooking sauce over high heat for a few minutes, until reduced to desired consistency.
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18
Season sauce, to taste.
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19
Cut the meat in slices and serve with the sauce drizzled over top and with smothered greens and roasted potatoes or fettucine on the side.
