Name: Slow-cooked Italian beef rolls in tomato sauce
Cook time: 110 min
Total time: 110 min
Yield: 4
Ingredients: 4 slice beef schnitzel; 150 gram fresh mozzarella balls or 1 cup grated mozzarella; 1/4 cup Parmesan cheese, grated; 3/4 cup sultanas; 1/2 cup pine nuts, toasted; 1/2 cup Italian parsley, chopped; 1/2 cup fresh breadcrumbs; zest of 1 lemon; string for tying or toothpicks; olive oil; fresh sprigs of thyme; 1 teaspoon sea salt and ground black pepper; cooked pasta or mashed potatoes, and steamed greens, to serve; Tomato sauce; 400 gram fresh or tinned tomatoes; 3 garlic cloves; 3 tablespoon olive oil; 250 millilitre beef or vegetable stock; 1/2 cup red wine; 1 bay leaf; 1/2 teaspoon sea salt; Gremolata; 1 garlic clove, finely chopped; 1 handful italian parsley, roughly chopped; zest of ½ lemon

Slow-cooked Italian beef rolls in tomato sauce

These incredible slow-cooked Italian beef rolls in tomato sauce delivers huge flavour and is brilliant served with pasta or mashed potatoes and some fresh steamed greens.

Serves 4

Cook

1H 50M

Ingredients

4 slice beef schnitzel

150 gram fresh mozzarella balls or 1 cup grated mozzarella

1/4 cup Parmesan cheese, grated

3/4 cup sultanas

1/2 cup pine nuts, toasted

1/2 cup Italian parsley, chopped

1/2 cup fresh breadcrumbs

zest of 1 lemon

string for tying or toothpicks

olive oil

fresh sprigs of thyme

1 teaspoon sea salt and ground black pepper

cooked pasta or mashed potatoes, and steamed greens, to serve

Tomato sauce

400 gram fresh or tinned tomatoes

3 garlic cloves

3 tablespoon olive oil

250 millilitre beef or vegetable stock

1/2 cup red wine

1 bay leaf

1/2 teaspoon sea salt

Gremolata

1 garlic clove, finely chopped

1 handful italian parsley, roughly chopped

zest of ½ lemon

Method

1.Lay a piece of beef schnitzel on a board, cover with a sheet of baking paper and bash with a rolling pin to thin. Repeat with each slice.

2.Roughly tear the mozzarella into strips and combine with the Parmesan cheese, sultanas, pine nuts, parsley, breadcrumbs and lemon zest.

3.Place the cheese mixture in the middle of each piece of beef and roll up snugly. Tie with butcher’s string or use toothpicks to secure neatly.

4.Heat a splash of olive oil in a pan, then brown the beef rolls. Place in an ovenproof dish and tuck sprigs of thyme between the rolls. Season with salt and pepper.

5.For the tomato sauce, put all the ingredients into a saucepan and simmer for 15-20 minutes. Pour over the beef rolls, then cover with tin foil. Bake at 160°C for 1½ hours.

6.For the gremolata, combine the garlic, parsley and lemon zest together. Scatter over the cooked beef rolls. Serve with pasta or mashed potatoes and some steamed greens.