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Recipe

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.

Apr 30, 2018 1:06am
By Nici Wickes
  • 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

  • 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.

Notes

  • Trim the schnitzel to make one solid piece and use the offcuts to patch together an extra roll.

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