INGREDIENTS

INSTRUCTIONS

Heat 2 T. of the olive oil in a saute pan or skillet over medium-high
heat. Add the onion and saute until soft but not browned, about 5
minutes. Add the garlic and saute 1 minute. Add the spinach and saute
until the spinach turns bright green, about 3 minutes. Transfer to a
mixing bowl. Stir in the ground beef, Parmesan cheese, bread crumbs,
parsley, egg, nutmeg, salt, and pepper to taste.  Quickly rinse the
beef under cold running water and pat dry with paper  towels. Lay the
meat on a flat surface and use a sharp knife to  butterfly it by
slicing horizontally, leaving one edge intact. Spread  the steak out
and gently pound with a wooden mallet or flat side of a  meat cleaver
to an even thickness. Layer the mortadella slices on top  of the meat,
then spread with the spinach mixture. Sprinkle the peas  over the
spinach. Beginning at one long side, roll the meat up  jelly-roll
fashion, tucking in ends, and tie securely in several  places with
cotton string.  Heat the remaining 3 T. olive oil in a dutch oven or
large pot over  high heat. Brown the beef roll on all sides. Stir the
tomato paste,  wine, and stock together in a bowl and pour over the
meat. Bring the  liquid to a boil. Cover, reduce the heat to low, and
simmer until the  beef is tender when pierced with a fork, about 1-1/2
to 2 hours,  turning several times and adding more stock, broth, or
water if  necessary to maintain about 1 cup liquid.  Remove the beef to
a cutting board and let it stand about 10 minutes.  Meanwhile, place
the pan over high heat and reduce the sauce if it  seems too thin.
Remove the strings and carve the roll into 1/4-inch  slices. Season the
hot pan juices with salt and pepper to taste and  spoon over the meat.
Serves 8.  Recipe by: Beef - James McNair  Posted to MC-Recipe Digest
V1 #1009 by KSBAUM <KSBAUM@aol.com> on Jan  14, 1998

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