Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Thin slivers round steak; (about 2 lbs.) |
| ½ cup | Bread crumbs |
| \N \N | Parmesan or Romano cheese |
| ½ cup | Chopped parsley |
| 2 \N | Cloves garlic; finely chopped |
| \N \N | Salt & pepper to taste |
| ½ cup | Olive oil |
| 4 cups | Canned; peeled tomatoes |
| 1 \N | Can; (6 oz) tomato paste |
| 2 cups | Water |
Using a mallet or other blunt instrument, pund the meat slices thin (or have your butcher do it for you) Sprinkle the center of each slice with a mixture of the bread crumbs, ½ cup of the grated cheese, and the parsley and garlic. Sprinkle with the salt & pepper, and roll each slice like a jelly roll. Tie the rolls securely with string and brown them in the olive oil, preferably in a Dutch oven.
Add the tomatoes, tomato paste, and half of the water to the beef rolls.
Bring mixture to a boil, and simmer gently for 1, ½ -2 hours. Add additional water as the sauce boils down. Season with salt & pepper to taste, and serve with cooked pasta and additional grated Parmesan chesse.
Posted to recipelu-digest Volume 01 Number 472 by "bunny" <layla696@...> on Jan 7, 1998