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.
- 1 hr 50 mins cooking
- Serves 4
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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
- 1Lay 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.
- 2Roughly tear the mozzarella into strips and combine with the Parmesan cheese, sultanas, pine nuts, parsley, breadcrumbs and lemon zest.
- 3Place 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.
- 4Heat 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.
- 5For 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.
- 6For 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.
Notes
- Trim the schnitzel to make one solid piece and use the offcuts to patch together an extra roll.
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