• 3 pounds top sirloin steak or round steak, in one piece
• ¾ pound ground beef
• 6 eggs, 2 raw, 4 hard-boiled, peeled but left whole
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 slices coarse country bread, crusts removed and crumbled
• 2 tablespoons grated Parmesan cheese
• Salt and freshly ground black pepper
• ¼ pound mortadella, thinly sliced
• ¼ pound prosciutto, thinly sliced but not paper-thin
• ¼ pound provolone cheese, cut into strips
• ½ inch square and 3 inches long
• 5 to 6 tablespoons olive oil
• 2 large yellow onions, chopped
• 1 tablespoon minced garlic
• 2 cups dry red wine
• 4 cups tomato purée

First butterfly the steak: Using a long, sharp knife, cut it nearly in half horizontally, stopping within about ½ inch of the opposite side. Open it up to lie relatively flat, like a book. Place it between 2 sheets of plastic wrap and, using a meat pounder, pound as thin as possible without tearing the meat.

In a bowl, combine the ground beef, raw eggs, parsley, bread, Parmesan cheese, and a little salt and pepper. Using your hands, mix well, then pat the mixture in a uniform layer over the meat. Top evenly with the mortadella and then the prosciutto. Trim off the round ends of each hard-boiled egg, then arrange the eggs in a line down the center of the filling. Place the provolone cheese strips on either side of the eggs, distributing them evenly. Working from a long side, carefully roll up the steak, then tie with kitchen string at regular intervals along the length of the roll to secure it.

In a heavy skillet or sauté pan, heat 3 tablespoons of the olive oil over high heat. Add the meat roll and brown on all sides, 10 to 15 minutes. Transfer to a Dutch oven.

Drain off the burned oil from the skillet, add 2 or 3 tablespoons fresh oil, and place over medium heat. Add the onions and sauté until softened, about 8 minutes. Add the garlic and stir for 1 minute longer. Add the onions to the Dutch oven along with the wine and tomato purée, mixing well. Place over medium heat and bring to a gentle boil. Reduce the heat to low, cover, and simmer until the meat is tender, 2 to 2½ hours.

Transfer the meat to a carving board, reserving the pan sauce in the pot, and let rest for 10 to 15 minutes. Snip the strings on the meat and cut into slices about ¼ inch thick. Arrange the slices on a warmed platter. Meanwhile, rehèat the sauce to serving temperature and season with salt and pepper. Spoon the sauce over the meat, then serve.