Beef Rolls in Tomato Ragù

Thinly sliced beef steaks rolled with parmesan, garlic, and herbs, simmered in a rich, slow-cooked red wine and tomato sauce.

Beef Italian Main Course Pasta Tomato

Estimated Nutrition

Calories

710.1

kcal / serving

2840.4 kcal total

Carbs

13.7g

per serving

54.8 g total

Fat

48.6g

per serving

194.5 g total

Protein

45.6g

per serving

182.2 g total

Cook Time

135

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Tomato Puré

Diluted in 400ml lukewarm water

Dairy

Parmesan Cheese

Grated

Liquids

150

Red Wine

Meat

piece

Sirloin Steak

Small slices

NutsSeeds

clove

Garlic

Finely chopped

handful

Flat leaf Parsley

Torn

to taste

Salt

to taste

Black Pepper

Freshly ground

handful

Basil

Fresh leaves, torn

OilsFats

Olive Oil

Vegetables

piece

Onion

Finely chopped

stalk

Celery

Very finely chopped

800

Chopped Tomato

Canned

Method

Flatten the meat slices with a tenderiser and season with salt and pepper.

Sprinkle with parmesan, garlic, and parsley, then roll tightly and secure with toothpicks.

Heat olive oil in a large saucepan and seal the meat rolls on all sides.

Cover partially and cook gently for 2 hours while stirring occasionally.

Add the wine and simmer until reduced by half, then remove meat and set aside.

Sauté the onion and celery in the pan until the remaining wine evaporates.

Return meat to the pan and add the 400ml of diluted tomato purée and chopped tomatoes.

Season with salt and pepper and stir in the torn basil.