Ingredients
- Large piece of low-end meat (eg) Top or Bottom Round
- Bread pieces (eg) sub roll
- Milk
- Parsley
- 2 hard boiled eggs
- 1 fresh egg
- handful of raisins
- Parmesan, parsley and garlic to taste
- 1 C red wine
- tomato paste
- 16-20 oz of crushed tomato
Step by Step
- Soak sub roll pieces in milk to soften
- Squeeze out excess milk
- Break bread apart in a mixing bowl
- Chop and mix in two hard boiled eggs
- Add raisins
- Grated Parmesan
- Chopped parsley
- Minced garlic
- – Set aside
- Carefully cut VERY thin slices of meat
- Pound with tenderizing hammer
- Lay down a slice of ham or proscuito
- Add a spear of Provalone cheese and some stuffing
- Roll up tightly like a burrito and secure with a toothpick
- Sear in a Dutch oven in a bit of EVOO 3-5 minutes
- Saute garlic and onion
- Move onion aside and sear some tomato paste in a bare spot
- Deglaze with 1 C of red wine – bring to a boil
- Add 16-20 oz of crushed tomato
- Add bay leaf, dried oregano and then add the beef rolls – mostly covered
- Bring back to a simmer, then cover and braise for 1-2 hours
- Keep an eye on the liquid level and top off with water or stock when necessary.
- Serve with a nice piece of French or Italian bread
