Beef rolls (falsomagro) in tomato sauce

Method

1. Prepare the beef slices, if necessary pounding (or rather gently extending or stretching) them until thin, then nick the edges of each slice to stop them curling in the pan.
2. Prepare the red onion, celery and carrot by cutting all three into similarly sized slim batons. Peel the hard-boiled eggs and chop off both ends so that the yolks show (or don’t).
3. Make sure your reel of cotton is close to hand, and ideally enlist the help of another person for the tying. Spread the beef slices out on a clean work surface. Lay the prosciutto on top of the beef,making sure you leave a margin around the edge, and place an egg in bottom half of the slice. Arrange bundles of carrot, celery and onion around the egg, tucking them in close. Roll the beef by bringing the bottom of the slice up and over the egg, then roll it, tucking the sides in as best you can, until you have a neat, plum like cylinder. Secure the roll with a double piece of cotton as if you were tying a parcel, so lengthways first, then the sides. Do this twice, to make sure the ends are really closed.
4. Chop the white onion. In a large deep frying or sauté pan, warm the olive oil, then fry the onion until soft and translucent. Add the beef rolls and fry them, turning them as required, until they are brown. Add a little wine and let it sizzle, then add the tomato sauce and a pinch of salt. Reduce the heat and let the rolls simmer, half covered, turning them every now and then until they are cooked through, which usually takes about 1 hour. Ideally, let them sit for a while, then reheat them gently.