Involtini al Sugo Rosso

This recipe isn't as hard as it looks, but it does take a bit of time to do. The meat part is called 'Involtini' (each one is an 'Involtino') and then I make some pasta to go with them.

What you'll need:

• Steaks, thinly cut (however many of them you want to make) I used top sirloin (I think), but others would work just as well.
• Prosciutto (it's a cured Italian ham, available at most grocery stores (you might have to ask the deli guy to cut you some). Don't be turned off by the fact that it raw). You need a slice for each Involtino, plus about 4 slices for the sauce (very, very thin slices)
• Pecorino Roman cheese
• 2 Cloves of Garlic
• 2 Tbsp Olive Oil
• 3 Small Cans Tomato Sauce
• Toothpicks
• Garlic Salt, Salt, Pepper, Crushed Red Pepper, Basil, Parsley, Vegetable Boullion.
• You'll also need wax paper and a rolling pin, but you won't be eating those.

Start by placing the steaks between sheets of wax paper, and then rolling them flat. You can get them down to about 1/8 inch thick or so.Then cut steaks into pieces that can be rolled up good. About a 5"x7" piece would be ideal, but you can make just about anything work.

Garlic salt and pepper the one side of the steak. Cover the steaks with grated Pecorino Romano cheese, then put a slice of the prosciutto on top.

Roll up the steaks, starting at the small end (so the larger end can be wrapped around the sides if necessary. Use a couple toothpicks to close them together so they sort of look like big bratwurst. Brown some garlic in olive oil in a large sauce pan, then drop in the involtini. Brown them on each side, then pull them out and set them aside.
Chop up some steak to put into the oil (you can either have a steak specially intended for use in the sauce, or trim up the other steaks and put the odd-shaped bits in the sauce).

Brown the steak bits and season them with salt, pepper, crushed red pepper, and vegetable boullion until they're almost cooked. Dice up the prosciutto and put it in with the steak bits. Season the mixture with the Parsley and Basil.

At this point you can add some red wine if you'd like, and cook the alcohol out.

Oh, did I mention that you should be using the same oil that you cooked the Involtini in? You should. After the meat's cooked (the prosciutto doesn't really need to be cooked much), add in the 3 cans of tomato sauce. Place the involtini in the sauce and let it simmer for as long as you can. I would recommend 2 hours if you've got 'em. The involtini should cook completely in 20-30 minutes, but the longer you cook it the more rich the flavors get, and the more tender the meat gets.
Cook up some Rigatoni or some other type of pasta (spaghetti might actually be pretty good, too) and mix it in with the sauce (after you've pulled out the involtini and put them on plates). Serve hot. It serves as many people as you cooked it for.