Beef Braciola

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subheading: Braciola:

¼ cup pine nuts

6 cups cubed country bread, tough outer crust removed

½ cup grated Parmesan

¼ cup chopped fresh Italian parsley

3 cloves garlic, finely chopped

2 hard-boiled eggs, chopped

1 bunch scallions, chopped (about ⅓ cup)

Kosher salt and freshly ground black pepper

One 3-pound flank steak

3 ounces sliced prosciutto (about 5 slices)

4 ounces sliced provolone (about 7 slices)

subheading: Sauce:

2 tablespoons extra-virgin olive oil

1 medium onion, finely chopped

3 cloves garlic, finely chopped

½ cup dry red wine

One 28-ounce can whole plum tomatoes, crushed by hand

½ teaspoon dried oregano

1 dried bay leaf

subheading: Serving:

¼ cup chopped fresh Italian parsley

One 1-pound box rigatoni, cooked according to package directions, ½ cup cooking water reserved

½ cup grated Parmesan

Directions at foodnetwork.com

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