Food: Enjoy the Spicy Goodness of Beef Rolls in Tomato Ragu





  • 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