Stuffed braciolone

06722 4 PERSONS INGREDIENTS STUFFED BRACIOLONE 600 g lean beef in a single slice, 150 g of chopped veal, 200 g of caciocavallo cheese, 80 g of salami, 2 tablespoons bread crumbs, 2 tablespoons of grated pecorino cheese, 3 eggs, 2 sprigs of parsley, 1 onion, olive oil, half a glass of dry marsala, 200 g of tomato sauce, pepper, salt. Preparation: 25 minutes cooking time: 2 hours and 10 minutes in a bowl Mix PROCESS the stuffings, bread crumbs, pecorino, caciocavallo and salami cut into small cubes, linked with an egg beaten, just add salt, pepper and add the parsley leaves, washed and chopped, and two eggs, previously boiled and cut into slices. Lay on the table the slice of meat and level it well with meat tenderizer; place the filling in the Center, forming a cylinder. Roll up the slice itself, closing the stuffing, and tied with kitchen Twine to form a roll. Peel the onion, washed and thinly sliced, and Brown for 10 minutes in oil in a large pan, add two tablespoons of water. Put into saucepan and let Cook the braciolone by all parties; squirt with marsala wine and allow to evaporate, add salt and pepper, add the tomato sauce with hot water stretched to cover flush with the meat. Lower the heat to a minimum, cover with the lid and cook for two hours. When cooked, remove the meat from the Pan and let it cool, cut it into slices, arrange on a serving tray and sprinkle with the boiling broth.