Stuffed Beef in Tomato Sauce (Involtini in Sugo)
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
- freshly ground black pepper
- 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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