Beef Rolls in Tomato Ragù Recipe
Traditionally made every Sunday in all regions of southern Italy. Click here to access our Beef Rolls in Tomato Ragù recipe.
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Cooking tools:
- Meat tenderizer
- Rolling pin
- Skewer
- Toothpick
- Grater
- Dish
- Heavy-based pan
- Cutting board
- Chef's knife
- Wooden spoon
- Parchment paper
- Measuring cup
- Stove
- Pot
- Colander
- Serving bowl
- Plate
Ingredients
- 12 small thin sirloin steaks (boneless)
- 50g (½ cup) finely grated Kerrygold Dubliner
- 4 garlic cloves, finely chopped
- 4 tbsp chopped fresh flat-leaf parsley
- 1 tbsp olive oil
- 15g (1 tbsp) Kerrygold Pure Irish Salted Butter
- 1 onion, very finely chopped
- 1 celery stalk, very finely chopped
- 2 tbsp tomato purée
- 450ml (2 cups) chicken stock (from a stock cube is fine)
- 800g (3½ cups) canned chopped tomatoes
- handful fresh basil leaves, torn
- salt
- freshly ground black pepper
- buttered tagliatelle or large rigatoni and mixed salad leaves, to serve
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