Involtini with tomato sauce

Ingredients for 4 servings:

• 4 thin rump steaks
• 4 slice(s) ham, smoked
• 150 g cheese (Pecorino), grated
• 2 garlic cloves, finely chopped
• 5 tbsp fresh parsley, finely chopped
• 2 eggs, soft-boiled and peeled
• 3 tbsp olive oil
• 1 large onion(s), finely chopped
• 150 ml tomato(s), pureed
• 75 ml red wine
• 2 bay leaves
• 150 ml beef broth
• Salt and pepper from the mill

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

typically Italian – hearty filling

Preheat the oven to 160°C. Pat the meat slices (have the butcher slice them on a meat slicer) dry with kitchen paper and cover with cling film. Pound them thinly with a meat tenderizer. Place a slice of smoked ham on each slice. In a bowl, mix the cheese, garlic, parsley, eggs, and a pinch of salt and pepper. Spread the mixture over the meat slices. Fold in both ends and roll the whole thing up into roulades. Tie them securely with kitchen string. Heat the oil in a non-stick pan and sear the involtini briefly on all sides. Place in an ovenproof dish. Fry the onions in the pan for about 3 minutes. Add the red wine and reduce slightly. Add the pureed tomatoes, bay leaves, and stock. Season with salt and pepper. Bring to a boil and add to the meat in the dish. Cover and cook the involtini in the oven for 1 hour. Remove the meat, discard the kitchen string, and bay leaves. Serve on warmed plates and garnish with parsley. It goes well with mashed potatoes or pasta and vegetables (e.g., broccoli, snow peas, Brussels sprouts, etc.).