Ingredients:
For the Beef Rolls:
- 1 lb (450g) thin beef slices (top round or flank steak works well)
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup Parmesan cheese, grated
- 1/4 cup breadcrumbs (whole wheat for a healthier option)
- 1 tbsp pine nuts (optional)
- Salt and pepper, to taste
- 1 tbsp olive oil (for searing)
- For the Tomato Sauce:
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large can (28 oz) crushed tomatoes
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- Salt and pepper, to taste
- Fresh basil leaves, for garnish (optional)
Instructions:
Prepare the Beef Rolls:
1. Prepare the filling: In a small bowl, mix the minced garlic, chopped parsley, grated Parmesan, breadcrumbs, and pine nuts (if using). Season with salt and pepper.
2. Assemble the rolls: Lay the beef slices flat. Spread a small amount of the filling evenly over each slice. Roll up each piece tightly and secure with toothpicks or kitchen twine.
3. Sear the beef rolls: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sear the beef rolls on all sides until browned (about 2-3 minutes per side). Remove from the skillet and set aside.
Make the Tomato Sauce:
4. Sauté the aromatics: In the same skillet, add another tablespoon of olive oil. Add the chopped onion and cook until softened (about 5 minutes). Add the minced garlic and cook for another minute.
5. Cook the sauce: Add the crushed tomatoes, dried oregano, dried basil, salt, and pepper. Stir well. Bring to a simmer.
Combine and Cook:
6. Simmer the beef rolls: Place the browned beef rolls into the tomato sauce. Cover the skillet and let it simmer on low heat for 45 minutes to 1 hour, until the beef is tender.
7. Serve: Remove the toothpicks or kitchen twine. Garnish with fresh basil leaves and serve the beef rolls with the tomato sauce.
Tips:
Serve with whole wheat pasta, zucchini noodles, or steamed vegetables for a balanced meal.
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