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In a large bowl, mix together the beef, pork, Parmigiano, eggs, breadcrumbs, parsley, salt, & pepper until combined
Flatten the meat mixture onto parchment paper into a square
Layer the prosciutto cotto & provolone over the top
Carefully roll it up into a log, sealing it tightly and then dust lightly with flour
If the polpettone feels too soft, refrigerate for about 20 min to firm it up before frying
Heat olive oil in a large pan (about 12 in), & sear the polpettone on all sides until golden
Deglaze the pan with white wine, then add in the vegetable broth
Cover & cook on low heat for about 40 min, until tender & juicy
Slice it up & enjoy!