Beef Rolls in Red Wine Tomato Sauce

READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pound each piece of the beef into thin slices. Spread a little bit of the minced garlic, chopped rosemary and grated cheese over each slice. Cover this with a slice of prosciutto, and roll up into a small bundle, securing each with toothpicks.
  • Heat the oil in a large skillet and brown all of the bundles well on all sides, about 3-4 minutes. Transfer to a separate dish, and add the onion, carrots, and celery to the skillet.
  • Cook until the vegetables are tender. Add the wine, and cook up until it is reduced by half, scraping up the browned bits from the bottom of the skillet.
  • Add the tomatoes, and season with salt and pepper. Cook over medium heat, until the sauce has begun to thicken, about 5 minutes.
  • Remove the toothpicks from the bundles, and return them to the skillet. Add the fresh parsley, and cook until heated through, about 3-4 minutes.
  • Serve hot with a side dish of your choice.
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