Beef rolls with bacon "Bracciole"

Ingredients:

Brachiola

• 1 flank steak weighing 1.3 kg.
• 1/4 cup pine nuts
• 6 cups cubed country bread, tough crusts trimmed off
• 0.5 tbsp. grated parmesan
• 1/4 cup chopped fresh parsley
• 3 cloves garlic, finely chopped
• 2 hard-boiled eggs, chopped
• 1 bunch green onions, chopped (about 1/3 cup)
• 100 g thin slices of prosciutto (about 5 slices)
• 110 g thin slices of provolone cheese (about 7 slices)
• Special equipment: metal meat hammer, kitchen string

Sauce

• 2 tbsp. l. olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, finely chopped
• 0.5 cups dry red wine
• 1 can (800 g) of canned whole plum tomatoes in their own juice, mashed by hand
• 0.5 tsp dried oregano
• 1 dried bay leaf

For serving

• 1/4 cup chopped fresh parsley
• 450g rigatoni pasta, cooked according to package directions, reserving 1/2 cup of the pasta water
• 0.5 tbsp. grated parmesan

Preparation:

1. Preheat oven to 175°C. Toast the pine nuts in a small skillet over low heat for about 3 minutes. Cool and chop.
2. In a medium bowl, combine the bread with 2 cups of warm water; let soak until softened, about 5 minutes. Squeeze out any excess water and add the bread to a larger bowl with the Parmesan, parsley, garlic, eggs, green onions, and pine nuts, mixing well. Season with 1/2 teaspoon of salt and a pinch of freshly ground black pepper.
3. Place the steak on a cutting board. Using a knife, score the steak down the middle, cutting across the grain, cutting down halfway through its thickness. Working from the center outward, cut thin flaps, like a gate. Pound the meat with the flat side of a meat mallet until it reaches an even thickness of about 1 cm. Season both sides of the steak with salt and black pepper.
4. Place a layer of prosciutto on top of the steak, leaving about 2 cm from the edges. Place a layer of provolone cheese on top of the prosciutto. Spread the filling on top in an even layer. Roll the steak from the short end to the opposite short end. Tie it in a circle with kitchen string at 5 cm intervals. Tie another piece of string around the length of the meat. Sprinkle the outside of the meatloaf with salt and black pepper.
5. For the sauceHeat olive oil in a large Dutch oven over medium heat. Brown the braciola on all sides, about 6 minutes total. Transfer to a plate. Add the onion and cook until softened, about 4 minutes. Add the garlic and cook until softened, about 1 minute. Pour in the red wine and bring to a simmer. Reduce the wine almost completely, then add the tomatoes, oregano, and bay leaf. Add the braciola back to the Dutch oven, adding enough water to come halfway up the sides (1-2 cups). Bring to a simmer, then cover and bake until tender, 1 hour 30 minutes to 1 hour 45 minutes.
6. For servingTransfer the braciola to a cutting board and let rest for 10 minutes. Meanwhile, bring the sauce to a simmer on the stovetop. Stir in the parsley. Cut the string and slice the braciola diagonally into 6 thick slices. Spread about 1.5 cups of sauce on a platter and arrange the braciola slices on top. Add the cooked pasta to the simmering sauce and toss, adding up to 1/2 cup of the cooking water if necessary. Sprinkle with Parmesan, toss, and serve with the braciola.