Italian Stuffed Beef Rolls
June 13, 2017 Comments

- Prep:
- 15 minutes
- Cook:
- 90 minutes-2 hours
- Serves:
- 6
If you had an Italian Nonna, she would make you this. Tender beef stuffed with deliciously seasoned breadcrumbs, rolled and slowly braised in a simply amazing tomato sauce.
Ingredients
Directions
-
Sauté the pancetta in olive oil until just beginning to crisp then add in the garlic and shallot. Cook until soft (2 minutes).
-
Splodge into a bowl and add in the breadcrumbs, parsley, black pepper and stir. When completely cooled, add in the Parmesan and whisked eggs-- combine well.
-
Preheat the oven to 350º. Spray a baking dish with non-stick spray. Lay the beef slices on a clean surface and sprinkle with a bit of salt. Scoop 1/6th of the stuffing and place at the fattest end of the beef slice.
-
Now roll up, but not tightly because the stuffing will expand. No need to secure with toothpicks. Place into the baking dish, seam side down, as you go.
-
Pour tomato sauce over beef rolls and add in a glut of wine. Spoon this around the beef rolls to come half way up the sides. Cover (the entire time) and bake for 90 minutes to 2 hours. Make sure that the tomato sauce does not dry out-- if it does, add some water.
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