Bragioli

Shopping list

• 600 g beef topside or rump — cut into 6 thin slices and pounded

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• 150 g streaky bacon — finely chopped

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• 2 piece hard-boiled eggs — peeled and roughly chopped

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• 15 g fresh parsley — finely chopped

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• 60 g breadcrumbs

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• 30 g Parmesan — grated

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• 2 clove garlic — minced

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• 1 tsp salt

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• 0.5 tsp black pepper

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• 3 tbsp olive oil

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• 1 piece onion — medium, finely chopped

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• 400 g tinned chopped tomatoes

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• 2 tbsp tomato purée

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• 150 ml red wine

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• 1 piece bay leaf

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Step by step

1. 1

   In a mixing bowl, combine the chopped bacon, hard-boiled eggs, parsley, breadcrumbs, Parmesan, garlic, half the salt and half the black pepper. Mix thoroughly.

2. 2

   Lay the beef slices flat on a work surface. Divide the stuffing mixture among them, placing a portion in the centre of each slice.

3. 3

   Roll each slice tightly around the filling and secure with kitchen string or cocktail sticks.

4. 4

   Heat 2 tablespoons of olive oil in a large, heavy-bottomed casserole or deep frying pan over medium-high heat. Brown the beef rolls on all sides, about 6– 8 minutes in total. Remove and set aside.

5. 5

   Add the remaining tablespoon of oil to the pan. Sauté the chopped onion for 5 minutes until softened and translucent.

6. 6

   Stir in the tomato purée and cook for 1 minute, then add the tinned tomatoes, red wine, bay leaf, and remaining salt and pepper.

7. 7

   Return the beef rolls to the pan, spooning sauce over them. Bring to a simmer, then reduce the heat to low.

8. 8

   Cover and braise gently for 60– 75 minutes, turning the rolls occasionally, until the beef is very tender and the sauce has thickened.

9. 9

   Remove the kitchen string or cocktail sticks before serving. Serve hot with crusty bread or mashed potatoes.