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1
In a medium saucepan, combine the tomato sauce, green olives and 2 tablespoons oregano and bring to a boil.
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2
Reduce to a simmer and continue cooking while assembling the rest of the dish.
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3
In a mixing bowl, combine the Pecorino, chopped parsley and nutmeg and mix until well blended.
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4
Lay 8 pieces of steak out on board.
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5
Season with salt and pepper.
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6
Divide the Pecorino mixture evenly over the beef, spreading it to form a thin layer on top of each piece of steak.
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7
Roughly chop the broccoli rabe and divide it among the pieces of beef.
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8
Roll up each piece like a jelly roll and tie securely with a piece of butcher's twine.
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9
Dredge each roll in the flour.
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10
In a 12- to 14-inch skillet, heat 1/4 cup oil until smoking.
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11
Place 4 rolled steak pieces at a time in the skillet and brown evenly, rolling with tongs or a wooden spoon.
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12
Remove first 4 pieces and repeat with remaining four.
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13
Remove second group and pour off the cooking oil to discard.
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14
Put the skillet back on the heat and add the red wine, scraping the bottom of the skillet with a wooden spoon to loosen browned bits.
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15
Add the simmering tomato sauce and bring to a boil.
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16
Add all 8 beef rolls and simmer, uncovered, for 10 to 15 minutes, until all of the meat is cooked through.
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17
Remove the meat to heated platter, pour the sauce over the meat and garnish with the remaining oregano.
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18
In a 3 quart saucepan, heat the olive oil over medium heat.
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19
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
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20
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
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21
Add the tomatoes and juice and bring to a boil, stirring often.
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22
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
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23
Season with salt and serve.
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24
This sauce holds one week in the refrigerator or up to six months in the freezer.
