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1
Special equipment: butcher's twine
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2
Gently pound the steak to 1/4-inch thickness.
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3
Sprinkle the inside of the meat with salt and pepper.
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4
In a bowl, combine the eggs, breadcrumbs, cheese, parsley and garlic.
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5
Place the mixture down the middle of the meat.
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6
Drizzle 2 tablespoons of the olive oil over the meat.
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7
Roll the meat with the grain and tie with butcher's twine in three places to secure the roll.
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8
Sprinkle the outside of the roll generously with salt and pepper.
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9
Heat a Dutch oven over high heat, add the remaining 1/4 cup olive oil and sear the beef on all sides until golden brown.
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10
Remove the meat from the pan and set aside.
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11
In the same pan, turn down the heat to medium.
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12
Add the tomato paste and cook 3 more minutes.
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13
Then deglaze the pan with the wine, scraping all the fond from the bottom.
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14
Add Jeff Mauro's Marinara Sauce.
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15
Bring to a simmer, and then add the meat back to the pan.
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16
Simmer over low heat until the meat is tender, about 2 hours.
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17
Remove the meat from the pot and season the sauce again with salt and pepper, if necessary.
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18
Cut the twine from the meat and slice against the grain into 1/4- to 1/2 -inch slices.
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19
Serve with extra sauce and a bowl of hot giardiniera.
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20
Heat a large saucepan over medium heat.
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21
Add the oil, the onions, garlic, Italian seasoning and red pepper.
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22
Sweat until the onions are translucent, about 10 minutes, stirring to avoid burning.
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23
Add the crushed tomatoes.
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24
Once the sauce begins to bubble turn down the heat to low and simmer, stirring occasionally, for 20 minutes.
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25
Take off the heat and set aside for later use.
