ROLLED STUFFED BEEF
Buca di Beppo Restaurant Recipe
1 cup dry Italian bread crumbs
1/4 cup chopped garlic
3 ounces pecorino Romano cheese, grated
3 tablespoons chopped Italian parsley
1 pound flank steak
4 hard boiled eggs
6 cups marinara sauce
1/2 cup heavy cream
1 pound cavatelli
To make with stuffing, mix the bread crumbs, garlic, cheese, parsley and eggs in a bowl. Set aside. Pound flank steak until it is 1/4 inch thick. Flatten the stuffing onto the middle of the steak, from end-to-end. Lay the whole hard boiled eggs over the stuffing, roll up a steak like a salami and secured with string. Set aside.
In a large pan, bring the marinara sauce to a boil, lower the heat, add the beef, covering it in sauce. Cook with the lid on for 1 hour or until the sauce is thick, stirring regularly. Remove the beef and set aside. And the cream to the sauce and keep warm over very low heat.
Cook the pasta al dente, drain and toss with the sauce. Place the pasta on a large platter. Remove the string from the beef. Slice the beef into 1 inch dicks pieces, arrange over pasta and serve. Makes 4 servings.