• Ingredients
• 4 slices of beef, preferably rump steak (about 6 ounces each, sliced or pounded thin, to about 1/4″)
• 4 slices bacon or pancetta
• 4 slices salami (Genoa or other Italian variety)
• 2 eggs
• 4 ounces Pecorino, Parmigiano or provolone cheese, grated or cut in small pieces
• 1/4 cup Italian flat leaf parsley, coarsely chopped
• 2 cloves garlic, finely chopped
• 1 cup white wine
• 2 28-ounce cans Italian peeled tomatoes, puréed
• 1/4 cup breadcrumbs
• Salt, to taste
• Freshly ground pepper, to taste
• 1/4 cup olive oil
• 1 pound rigatoni (or penne)

Instructions

Boil the eggs until hard. Let cool, cut into small pieces, set aside. Finely chop the salami, garlic, and parsley and mix together.

Pat dry the beef slices. Lightly salt and pepper the top side of each. Line them up on a work surface. Place a slice of bacon on the center of each. Evenly spread the salami mixture on top of the bacon, evenly distribute the egg and cheese. Sprinkle with breadcrumbs.

Starting with the narrower end ([of the beef)], carefully roll up each slice, tightly, and fasten with tooth picks.

Heat the olive oil in a large pan over medium heat. Add the braciola, carefully turning until each side is lightly brown. Add the wine and cook for a few minutes, then add the tomatoes, and salt and pepper to taste. Reduce the heat to low and cook for about 2 hours, stirring, frequently and carefully.

Bring a large pot of salted water to a boil.

Cook the pasta until al dente (about 2 minutes less than the package directions), drain, and add to a serving bowl, lightly coat with ragu. Serve immediately with additional sauce and a sprinkle of Parmigiano.

Serve the braciola on a separate platter.