BEEF ROLLS IN TOMATO RAGÙ
- 12 small sirloin steaks
- 30g/1oz parmesan cheese, grated
- 4 garlic cloves, finely chopped
- handful flat leaf parsley, torn
- salt and freshly ground pepper
- 6 tbsp olive oil
- 150ml/¼ pint red wine
- 1 onion, finely chopped
- 1 celery stalk, very finely chopped
- 2 tbsp tomato purée, diluted in 400ml/14fl oz lukewarm water
- 2x400g cans chopped tomatoes
- handful fresh basil leaves, torn
- Arrange the slices of meat on a chopping board or a clean work surface and flatten them with a meat tenderiser (if you don’t have one, place a flat wooden spatula over the meat and bash with the palm of your hand).
- Season with salt and pepper, then sprinkle with the grated parmesan, garlic, and parsley.
- Roll each slice up tightly and secure well with toothpicks.
- For the sauce, heat the olive oil in a large saucepan.
- When hot, lower the heat, add the meat rolls and seal well on all sides.
- Increase the heat again, add the wine and simmer until it has reduced by half.
- Remove the meat and set aside.
- Add the onion and celery to the pan and stir well.
- Cook until the remainder of the wine has nearly evaporated, then put the meat back in the pan and pour over the diluted tomato concentrate and the chopped tomatoes.
- Season with salt and pepper and stir in the basil.
- Lower the heat and cover with a lid, but not completely, so some of the steam can escape.
- Cook gently for 2 hours, stirring from time to time. Check the seasoning.
- Serve the tomato sauce with some cooked pasta or rice.
Recipe from bbc.co.uk