Preparation and Assembly
-
Season the Beef: Lay your pounded meat flat on a clean surface. Lightly season the inside with salt and pepper.
-
Stuff It: Mix the breadcrumbs, cheese, garlic, and parsley in a small bowl. Spread this mixture evenly over the beef slices, leaving a small border at the edges so the filling doesn’t spill out.
-
Roll and Secure: Roll each piece of beef up tightly. Use butcher’s twine (exactly like your photo!) to tie them at the ends and in the middle. This keeps the shape and the filling locked in.
The Cooking Process
-
The Sear: Heat a splash of olive oil in a Dutch oven or heavy pot over medium-high heat. Brown the beef rolls on all sides until they have a nice crust. Remove them and set them aside on a plate.
-
The Base: In the same pot, add the diced onions and cook until soft. Pour in the red wine to “deglaze” the pan—use a wooden spoon to scrape up all those flavorful brown bits from the bottom.
-
The Simmer: Pour in the crushed tomatoes. Once the sauce begins to bubble, tuck the beef rolls back into the liquid.
-
The Patience: Turn the heat down to low, cover the pot, and let it simmer gently for 2 to 3 hours. The beef should be incredibly tender when pierced with a fork.
Serving Suggestion
Before serving, don’t forget to cut off the twine! You can serve the rolls whole or slice them into thick “rounds” to show off the beautiful spiral of filling inside. This is best served over a thick pasta like rigatoni or a bed of creamy polenta.
