Directions

• In a large bowl, combine the Parmesan or Romano cheese, nutmeg, salt, pepper, parsley, egg and sausage. Mix well by hand.
• Pound out the flank steak to a nice rectangular shape.
• Spread the sausage mixture over the steak, out to about an inch from the edges.
• Lay the ham slices over the sausage mixture.
• Lay the carrot lengthwise across the filling, on top of the ham, then lay the celery along side the carrot in the same manner.
• Roll the slices of Provolone cheese, and place the rolls end to end along side the carrot.
• Lay the egg slices over the center length of the meat roll.
• Tightly roll up the meat and tie it together in five or six places. (Tip: Cut about six pieces of string, fourteen to fifteen inches long, then lay them out. Set the meat roll over them. It helps to have an assistant put a finger on the knot!)
• Wipe the entire roll with about one-half of the olive oil.
• Sprinkle the roll with the salt and pepper.
• Wipe the bottom of a shallow nine by thirteen inch glass baking dish with the remaining olive oil.
• Put the onion slices in the dish.
• Place the meat roll on a rack in the dish.
• Pour the wine over the meat roll.
• Preheat the oven to 350 degrees.
• Roast the meat roll for one and one-half hours, basting occasionally with olive oil and its own juices.
• When the meat roll is done cooking, remove the string and let stand for only a couple of minutes.
• Slice the roll into one inch pieces.
• Serve with a spoonful of the onions and a side of Orange Salad.

Serves 6!