Falsomagro Siciliano con Maccheroni al Ferro

Falsomagro Siciliano con Maccheroni al Ferro ingredients

• 1.5 lbs flank steak or top round
• 1/2 cup breadcrumbs
• 1/4 cup Parmigiano-Reggiano, grated
• 1 large egg
• 4 oz mortadella or prosciutto, thinly sliced
• 2 hard-boiled eggs, sliced
• 1 clove garlic, minced
• 2 tbsp fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 1 medium carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry red wine (e.g., Nero d'Avola, Merlot)
• 28 oz can crushed tomatoes
• 1 cup beef broth
• 4-5 fresh basil leaves
• 1 lb Maccheroni al Ferro or other tubular pasta
• 1/4 cup Parmigiano-Reggiano, for serving

How to make Falsomagro Siciliano con Maccheroni al Ferro

1. Prepare the beef: Lay the flank steak flat on a cutting board. Cover with plastic wrap and pound it evenly to about 1/4-inch thickness using a meat mallet. Season both sides lightly with salt and pepper.
2. Make the filling: In a medium bowl, combine the 1/2 cup breadcrumbs, 1/4 cup grated Parmigiano-Reggiano, 1 large egg, 1 minced garlic clove, and 2 tablespoons chopped fresh parsley. Mix well to form a cohesive mixture. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Assemble the falsomagro: Spread the breadcrumb mixture evenly over the pounded beef, leaving a 1-inch border on all sides. Arrange the 4 oz thinly sliced mortadella or prosciutto over the filling, then place the sliced hard-boiled eggs in a single line down the center.
4. Roll and secure: Carefully roll the beef tightly from one long side to the other. Secure the roll with kitchen twine at 1-inch intervals to prevent it from unraveling during cooking.
5. Sear the falsomagro: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Carefully add the falsomagro roll and sear it on all sides until deeply browned, about 3-4 minutes per side. Remove the falsomagro and set aside.
6. Build the sauce: Add the remaining 1 tablespoon of olive oil to the pot. Add the chopped yellow onion, carrot, and celery. Sauté over medium heat for 8-10 minutes, until softened and translucent. Add 2 minced garlic cloves and cook for another minute until fragrant.
7. Deglaze and simmer: Pour in 1/2 cup dry red wine and scrape up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has mostly evaporated, about 3-5 minutes. Stir in the 28 oz can of crushed tomatoes, 1 cup beef broth, and fresh basil leaves.
8. Braise the falsomagro: Return the seared falsomagro to the pot, ensuring it is mostly submerged in the sauce. Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 1 hour and 45 minutes to 2 hours, or until the beef is fork-tender.
9. Cook the pasta: About 20 minutes before the falsomagro is done, bring a large pot of salted water to a rolling boil. Add the 1 lb Maccheroni al Ferro and cook according to package directions until al dente.
10. Serve: Carefully remove the falsomagro from the pot and let it rest on a cutting board for 10 minutes. Remove the kitchen twine, then slice the falsomagro into thick, even rounds. Drain the pasta and toss with some of the rich tomato sauce. Serve the sliced falsomagro alongside or on top of the pasta, spooning extra sauce over both. Garnish with additional grated Parmigiano-Reggiano.

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