Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      full          cut beef bottom round -- cut 1/2" thick
     1/4  pound         prosciutto -- minced
     1/2  cup           fresh parsley -- chopped
   2                    hard boiled eggs
   2      small         clov garlic -- minced
   4      tablespoons   grated parmesan cheese
     1/3  cup           raisins -- soaked in water
                        to plump
   1      small         carrot -- grated
     1/3  cup           pine nuts
   2      tablespoons   cooking oil
   1      stalk         celery -- chopped
   4      tablespoons   onions -- chopped
     1/3  cup           dry red wine
     1/2  teaspoon      Italian seasoning
  16      ounces        Italian plum tomatoes
                        salt and freshly ground pepper
   1      handful       fine bread crumbs

Preparation:

Flatten meat with mallet to 1/4" thickness. Season both sides with salt and pepper. Combine prosciutto, parsley, eggs, half of minced garlic, 4 tbls cheese, raisins or half of grated carrot, pine nuts and bread crumbs. Spread stuffing over meat. Starting at narrow end, roll steak jellyroll fashion. Tie with string at 1" intervals or fasten with toothpicks. Heat oil in a large skillet. Brown meat well on all sides; remove to platter. Sauté‚remaining garlic and carrot, celery and onion until wilted; remove to platter. Drain off excess fat. Add wine to skillet to Deglaze pan drippings. Return meat and vegetables to skillet with remaining 4 tbls cheese, undrained tomatoes and Italian seasoning. Meat should be covered with vegetables and tomatoes. If not, add small amount of water to cover. Simmer about 1 hour. Remove meat, strain sauce, cool and remove any fat that comes to surface. Return meat and sauce to skillet; continue cooking until meat is tender. Remove string from meat, slice and serve with sauce and sp aghetti if desired.