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Export 27 ingredients for grocery delivery
Step 1
In a Dutch oven, heat 2 tablespoons EVOO over medium heat
Step 2
Add 1 onion, finely chopped, and 2 cloves garlic, then soften 2-3 minutes
Step 3
Add paste, oregano and half the red chili flakes, stir 1 minute, then add 1 cup wine and evaporate to ¼ cup
Step 4
Add stock, passata, and tomatoes, then add a few leaves of torn basil, reserving some for garnish, and reduce heat to simmer; add cheese rind
Step 5
Preheat oven to 300˚F
Step 6
In a small skillet over medium heat, in 1 tablespoon EVOO soften remaining onions and garlic to tender and season with salt and pepper
Step 7
Cool, then combine with nuts, lemon zest, chopped greens, and remaining chili flakes
Step 8
Season pounded out meat with salt and pepper
Step 9
Arrange a slice of Prosciutto on each slice of beef
Step 10
Top with cooked onions and greens mixture, breadcrumbs, Parm and provolone, leaving a border of about an inch
Step 11
Tuck in sides of beef and roll lengthwise tightly
Step 12
Secure rolls with kitchen string
Step 13
Heat a large cast-iron skillet with remaining EVOO, then brown beef evenly all over
Step 14
Add remaining 1 cup wine and evaporate
Step 15
Place the beef into the Dutch oven with the sauce, scraping in bits from the bottom of skillet
Step 16
Bring to simmer, cover and place in oven
Step 17
Cook 2 hours, basting every 30 minutes; uncover pot for the last hour of cooking
Step 18
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