1/4 pound ground Italian sausage or ground beef
1 egg
2 tablespoons grated romano cheese
1/2 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1 beef top round steak, 1-1 1/4 pounds
2 thin slices capocolla
2 thin slices provolone cheese
1/2 hard boiled egg, diced
2 tablespoons flour
2 tablespoons olive oil
1/4 cup chopped onion
3/4 cup red wine
7 ounces canned, chopped tomatoes
1/2 cup water
6 ounces tomato paste

Combine sausage, egg, cheese, parsley, salt and pepper. Trim excess fat from steaks and pound to 1/4 inch thick, making the meat as large as possible. Layer capocolla and provolone on meat and spread sausage mixture down center. Spread with chopped egg. Roll up steak around egg lengthwise, like a jelly roll. Tie with string or fasten with toothpicks. Dust with flour to coat lightly. In large non-reactive Dutch oven, heat oil over medium-high heat till hot. Add meat roll and cook, turning, 5 minutes till evenly browned all over. Add onion and cook 2-3 minutes till softened. Add wine, tomatoes and water. Bring to boil and reduce heat to low. Cover and simmer 1 hour, turning several times. Remove rolls to platter and cover loosely with foil to keep warm. Quickly boil pan sauce over high heat till reduced to 1 1/4 cups, stirring occasionally. Stir in tomato paste and heat through. Remove string or picks from meat and slice into rounds. Serve with sauce.