Beef Rolls In Red Wine Tomato Sauce Recipe

Ingredients for Beef Rolls In Red Wine Tomato Sauce

• Top Sirloin Steaks
• Garlic Cloves
• Fresh Rosemary
• 3 oz prosciutto (thinly sliced)
• Parmesan Cheese
• Olive Oil
• Dry Red Wine
• Carrot
• 1 medium onion (chopped)
• 2 celery stalks (chopped)
• Canned Tomatoes
• Salt & Pepper
• 1/4 cup chopped fresh parsley

How to Make Beef Rolls In Red Wine Tomato Sauce

1. Pound 1 lb beef (thinly sliced) into 1/4-inch thick cutlets.
2. Spread 1 teaspoon minced garlic, 1 tablespoon chopped fresh rosemary, and 2 tablespoons grated Parmesan cheese over each beef cutlet.
3. Top each cutlet with 1 thin slice of prosciutto (about 3 oz total). Roll tightly and secure with toothpicks.
4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown beef rolls on all sides for 3-4 minutes.
5. Remove beef rolls from skillet and set aside. Add 1 medium onion (chopped), 2 carrots (chopped), and 2 celery stalks (chopped) to the skillet.
6. Cook vegetables until softened, about 5-7 minutes.
7. Pour in 1 cup dry red wine (like Cabernet Sauvignon or Chianti), scraping up any browned bits from the bottom of the pan. Simmer until reduced by half (about 5 minutes).
8. Add 1 (28-ounce) can crushed tomatoes, 1 teaspoon salt, and 1/2 teaspoon black pepper.
9. Bring to a simmer, reduce heat to low, cover, and cook for 45-55 minutes, or until beef is tender.
10. Remove toothpicks from beef rolls.
11. Stir in 1/4 cup chopped fresh parsley.
12. Serve hot, garnished with extra parsley, over pasta or polenta.