Stuffed Beef in Tomato Sauce (Involtini in Sugo) | Saveur

Name: Stuffed Beef in Tomato Sauce (Involtini in Sugo) | Saveur
Ingredients: 4 ( 4-oz.) beef scaloppine from top round, pounded to 3⁄16" thickness; Kosher salt and freshly ground black pepper, to taste; 5 cloves garlic, minced; 1 ⁄ 4 cup finely grated Pecorino Romano; 4 thin slices prosciutto; 7 fresh basil leaves; 1 ⁄ 4 cup extra-virgin olive oil; 1 onion, minced; 1 ⁄ 4 cup tomato paste; 1 ⁄ 2 cup red wine; 1 cup beef broth; 1 (28-oz.) can whole peeled tomatoes, preferably San Marzano, undrained and pureed

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This main course, a classic Roman secondo, calls for rolling thin cuts of beef around a mixture of garlic, Pecorino Romano, basil, and prosciutto. Continue...

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Ingredients

4 ( 4-oz.) beef scaloppine from top round, pounded to 3⁄16" thickness
Kosher salt and freshly ground black pepper, to taste
5 cloves garlic, minced
1⁄4 cup finely grated Pecorino Romano
4 thin slices prosciutto
7 fresh basil leaves
1⁄4 cup extra-virgin olive oil
1 onion, minced
1⁄4 cup tomato paste
1⁄2 cup red wine
1 cup beef broth
1 (28-oz.) can whole peeled tomatoes, preferably San Marzano, undrained and pureed