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kept byhelver
recipe byAllRecipes

12oz boneless pork cutlets, 1/2" thick
12oz beef top round cutlets
2lb beef round

8oz sliced genoa salami
6 hard boiled eggs; sliced
1/2 cup Italian flat-leaf parsley; chopped
4 cloves garlic; minced
1 cup Pecorino Romano cheese; grated
kitchen twine
3 tbsp extra-virgin olive oil
3 cups spaghetti sauce or marinara sauce



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