1 pound pre-cooked or fresh cotechino (Italian fresh pork sausage with fatback and rind) 2/3 pound round steak in one piece 2 ½ ounces pancetta (Italian bacon) sliced 7 ounces canned tomatoes 5 tablespoons butter 1/2 cup onion 2 bay leaves 4 cups broth 2 cups red wine Salt and pepper to taste
Remove skin from the pre-cooked “cotechino” by making a small incision and peeling it off. If using fresh cotechino, puncture it with a fork and put it in a pot of cold water. Cook for 1 ½ hours. Cool in its cooking liquid.
Spread out the steak on a plate, line it with pancetta slices and arrange cotechino on top.
Roll up meat around the cotechino so that ends overlap, then tie with kitchen twine like you would a piece of roast, so that it will hold its shape while cooking.
Melt butter in a wide pan over medium heat, add thinly sliced onion and cook until golden brown.
Rub salt and pepper on the meat and add to onion.
Brown evenly on all sides, then deglaze with wine and allow to reduce.
Stir in bay leaves, stock and canned tomatoes, seasoning with salt, if needed. Simmer over low heat for about 1 hour.
Remove cotechino from the pot and cut into ½-inch-thick slices.
Pass cooking vegetables and juices through a food mill and pour over the meat on a serving platter.