2 jars (24 ounces each) Bertolli® Traditional Marinara
1 teaspoon crushed red pepper flakes
Hot cooked pappardelle pasta
Optional: Grated Pecorino Romano cheese
Preheat oven to 325°. Starting at one long side, cut steak horizontally in half to within 1/2 in. of opposite side; open steak flat. Pound with a meat mallet to 1/2-in. thickness. Sprinkle with salt and pepper. In a small bowl, combine eggs, bread crumbs, basil and garlic. Spoon over beef to within 1 in. of edges; press onto meat. Layer with spinach, prosciutto and cheese. Roll up jelly-roll style, starting with a long side; tie at 2-in. intervals with kitchen string.
In a Dutch oven, brown meat in oil on all sides. Pour sauce over beef; sprinkle with pepper flakes. Bring mixture to a simmer; transfer Dutch oven to oven. Bake, covered, until beef is tender, 1-1/2 to 2 hours.
Remove meat from sauce and discard string. Cut into slices; serve slices on pappardelle pasta with sauce. Sprinkle with Romano cheese if desired.