Farsu Magru from The Mediterranean Kitchen by Joyce Goldstein

Ingredients

• Salt
• freshly ground Pepper
• 4 cups tomato puree
• 1 tablespoon minced garlic
• 1½ to 2 cups dry red wine
• 6 tablespoons olive oil
• 2 large onions, chopped
• 3 or 4 hard-cooked eggs, ends trimmed
• ¼ pound provolone cheese, cut into 3 by ½ by ½-inch strips
• ¼ pound mortadella, sliced paper thin
• ¼ pound thinly sliced prosciutto
• ½ teaspoon freshly ground pepper
• 1 teaspoon salt
• 2 tablespoons chopped fresh parsley
• 2 tablespoons freshly grated Parmesan cheese
• 2 slices bread, coarsely crumbled
• 2 large eggs
• ¾ pound ground beef
• 3 pounds top sirloin or round steak in one piece if possible (see Note)