Instructions: In a medium saucepan, combine the Basic Tomato Sauce, green olives and 2 tablespoons of the oregano and bring to a boil. Reduce to a simmer and continue cooking while assembling the rest of the dish.

In a mixing bowl, combine the Pecorino, chopped parsley and nutmeg and mix until well blended. Lay 8 pieces of steak out on board. Season with salt and pepper. Divide the Pecorino mixture evenly over the beef, spreading it to form a thin layer on top of each piece of steak.

Roughly chop the broccoli rabe and divide it among the pieces of beef. Roll up each piece like a jelly roll and tie securely with a piece of butcher"s twine. Dredge each roll in the flour.

In a 12- to 14-inch skillet, heat 1/4 cup oil until smoking. Place 4 rolled steak pieces at a time in the skillet and brown evenly, rolling with tongs or a wooden spoon. Remove first 4 pieces and repeat with remaining four. Remove second group and pour off the cooking oil to discard.

Put the skillet back on the heat and add the red wine, scraping the bottom of the skillet with a wooden spoon to loosen browned bits. Add the simmering tomato sauce and bring to a boil. Add all 8 beef rolls and simmer, uncovered, for 10 to 15 minutes, until all of the meat is cooked through.

Remove the meat to heated platter, pour the sauce over the meat and garnish with the remaining oregano.

This recipe yields 4 main course servings.

Description: "(Braciole Ripieni Di Rape)"

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