1beef girello (1.5kg), butterflied (see note)2 tbspfinely grated parmesan5slices of mortadella10large spinach leaves, washed, stems trimmed and discarded5hard-boiled eggs, peeled185 ml(¾ cup) olive oil1onion, finely chopped1stalk of celery, finely chopped1small carrot, finely chopped1.6 kgcanned chopped tomatoes2fresh bay leaves
Lay beef on a work surface with the longest side horizontal to you and the cut side facing up. Scatter with parmesan, lay the mortadella along the centre, overlapping slightly, top with spinach leaves and then the whole eggs. Season to taste with sea salt and freshly ground black pepper.
Take the side of meat closest to you and, using two hands, roll it over the top of the stuffing, holding firmly to create a roll. Using kitchen string, tie the ends and secure at intervals approximately 6cm apart.
Heat 60ml olive oil in a large saucepan. Add onion, celery and carrot and cook over low-medium heat until beginning to brown (5-6 minutes). Add tomatoes and bay leaves and simmer for 10 minutes.
Meanwhile, heat remaining olive oil in a large frying pan over high heat and cook the meat on all sides until browned (3-5 minutes). Remove beef and add to tomato mixture, then cover and cook over low heat, turning occasionally, until tender (1¼-1½ hours). Remove beef, thickly slice and serve with sauce spooned over and baked fennel to the side.
Note Girello is also known as eye of round. It is a lean cut from the beef round primal, which is taken from the beef hind quarter. Make sure the girello is flattened as much as possible when butterflied. You can ask your butcher to do this for you.