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Preheat oven to 350° F.
Sauce: Cook onion and garlic over medium heat until starting to
soften, about 3 minutes. Add tomatoes and 1/2 C tomato paste and bring
to a boil, stirring frequently. Reduce heat and simmer
until thickened, about 20 minutes, continuing to stir often. Season to
taste with salt and pepper and, if desired, crushed red pepper. Set aside.
Filling: Wash spinach. Shake off excess water but do not dry.
Place spinach in a saucepan with no additional water, cover and cook over
medium-high heat until just wilted, about 2-3 minutes. Set aside.
Mix together egg, cheeses, parsley, nutmeg and salt and pepper. Set
aside.
Meat: Mix together all ingredients except meat. Combine with
the meat and mix well. Cut two large sheets of waxed or parchment
paper. Roll meat mixture into a 18" X 8" rectangle and remove top
layer of paper.
 
Leaving a 1" border on all sides, spread a layer of spinach over meat,
followed by cheese mixture and 1 cup of sauce.
 
Roll meat from the short end, just like you would when making a jellyroll
cake, lifting the paper out of the way as you go. Don't worry if some
of the filling oozes out, just tuck it back in. Carefully tranfer roll,
seam side up, to a 9" X 5"
loaf pan. Bake for about 1 hour and 10 minutes or until temperature on
a meat thermometer reaches 145° F. Let stand for 20 minutes before
removing from pan. Drain off excess fat, remove from pan. Serve in slices,
covered in the remaining tomato sauce.
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