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1
In a saucepan saute sliced onion and olive oil.
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2
Add beef, in one piece; salt and brown to a good color, and then wet it with the red wine.
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3
When the wine is evaporated, add peeled and finely chopped tomatoes, a few leaves of basil, and one tablespoon of tomato paste diluted in a ladle of hot water.
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4
Cover and slowly cook the meat at low temperature wetting it every once in a while with boiling water.
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5
When done cooking sauce should be plenty.
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6
Meanwhile peel and slice three of the hard boiled eggs and set aside.
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7
After the meat is done cooking, take it out and cut into two pieces.
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8
Mince one half and place back into the sauce.
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9
Mince the other half and place into a bowl.
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10
In bowl, add one whole egg, a pinch of oregano, 1/4 cup of breadcrumbs, and 1 tablespoon grated cheese.
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11
Mix together with a wooden spoon.
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12
If it becomes too soft, add more breadcrumbs or grated cheese.
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13
Next make little meatballs, the size of a small nut, and fry them in oil, set aside.
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14
Cook the rice in salted water until al dente (this can be done while the sauce is cooking).
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15
Drain and then add 3/4 of the sauce.
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16
Grease a cake pan and sprinkle with breadcrumbs.
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17
Fill the bottom with half of the rice then add the other ingredients: the mini-meatballs, provolone, eggs, grated cheese, and sauce.
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18
Add on top the remaining rice.
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19
Finish the dish with a drizzle of olive oil (you can use the remaining oil used to fry the meatballs) and a sprinkle of grated cheese and breadcrumbs.
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20
Bake in oven at 350F for about 15-20 minutes.
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21
Serve hot and enjoy!
