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

Sicilian Puttanesca with Almond