Sauce:
1 green pepper, diced fine
1 onion, diced fine
2 carrots, diced fine
3 cloves minced garlic
24 oz crushed tomatoes
8 oz tomato puree
1/8 cup basil
1 TBS oregano
2 TBS thyme
pinch of sage
1 tsp nutmeg
3 TBS sugar
2 TBS salt
2 TBS pepper
1/2 cup red wine
Stuffing:
1 cup bread crumbs
1/4 cup grated parmesan romano cheese
3 slices of finely chopped salami
3 slices finely chopped ham
1 onion, grated
2 cloves minced garlic
2 TBS fresh chopped parsley
4 TBS olive oil
2 egg
1/2 tsp salt
1/2 tsp pepper
1/4 tsp basil
1/4 tsp celery salt
1/8 tsp sage
1/8 tsp oregano
1/8 tsp thyme
Meat:
round steak
mozzarella cheese slices
few leaves of fresh spinach
For the Sauce:
In a pot, heat 1/8 cup olive oil and add the green pepper, onion, carrots, and garlic. Saute around 20 minutes.
Add the crushed tomatoes, tomato paste, and puree, along with basil, oregano thyme, sage, nutmeg, sugar, salt and pepper.
Bring the heat up to high, until semi-boiling, and then reduce cover and simmer for about an hour.
Add red wine and simmer for 15 minutes longer.
For the Stuffing:
In a bowl, mix together the bread crumbs, cheese, meat, onion, garlic, parsley, olive oil egg, salt and pepper, celery salt, sag, oregano, and thyme.
For the Meat:
Lay the round steak on the counter, and spread the bread crumb mixture onto the steak.
Now, place the mozzarella slices on top, followed by the spinach leaves.
Carefully roll the round steak up and secure with cooking twine to keep it from unrolling.
Brown the sides of the meat roll in olive oil, and then put the meat roll into a deep baking dish. Cover the meat roll with your tomato sauce, and bake at 300* for 2 to 2 1/2 hours, or put it all in a crock pot and cook on high for about 4 hours, or cook on low for about 8 hours.
*Not my original recipe, though I did modify it slightly.
