| 1 1/2 | lb | Itialian sausage out of the casings |
| 1 | | Egg |
| 1/2 | c | Plain bread crumbs |
| 1/4 | c | Grated Parmigiano Reggiano cheese |
| 2 | lg | Slices top round beef; cut 1/4 inch thick (about 1 1/2 1 pound and approximately 5x11 inches each) |
| 6 | lg | Slices mortadella or bologna; about 1/2 pound |
| 5 | | Hard boiled eggs |
| 1/4 | lb | Imported provola piccante; (sharp provolone) cut in long stick |
| 1/4 | lb | Soppressata stryle salami; thinly sliced |
| 1/4 | c | Olive oil |
| 1/2 | c | All-purpose flour |
| 2 | | Garlic cloves; peeled and left whole |
| 1 | | Onion; finely chopped |
| 1 | | Carrot; finely chopped |
| 1 | | Rib celery; finely chopped |
| 3/4 | c | Red wine |
| 3 | c | Beef stock |
| 2 | | Bay leaves |
| 4 1/3 | c | Tomato sauce |
