In a Dutch oven, heat 2 tablespoons EVOO over medium heat. Add 1 onion, finely chopped, and 2 cloves garlic, then soften 2-3 minutes. Add paste, oregano and half the red chili flakes, stir 1 minute, then add 1 cup wine and evaporate to ¼ cup. Add stock, passata, and tomatoes, then add a few leaves of torn basil, reserving some for garnish, and reduce heat to simmer; add cheese rind.

Preheat oven to 300˚F.

In a small skillet over medium heat, in 1 tablespoon EVOO soften remaining onions and garlic to tender and season with salt and pepper. Cool, then combine with nuts, lemon zest, chopped greens, and remaining chili flakes.

Season pounded out meat with salt and pepper. Arrange a slice of Prosciutto on each slice of beef. Top with cooked onions and greens mixture, breadcrumbs, Parm and provolone, leaving a border of about an inch.

Tuck in sides of beef and roll lengthwise tightly. Secure rolls with kitchen string.

Heat a large cast-iron skillet with remaining EVOO, then brown beef evenly all over. Add remaining 1 cup wine and evaporate. Place the beef into the Dutch oven with the sauce, scraping in bits from the bottom of skillet. Bring to simmer, cover and place in oven. Cook 2 hours, basting every 30 minutes; uncover pot for the last hour of cooking.

Sicilian Puttanesca with Almond