Stuffed Beef in Tomato Sauce (Involtini in Sugo)
This main course, a classic Roman secondo, calls for rolling thin cuts of beef around a mixture of garlic, Pecorino Romano, basil, and prosciutto; braising them until tender; and finishing them in a quick tomato sauce.
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Credit: Andr¿ Baranowski
pounded to 3⁄16" thickness
Kosher salt and freshly ground black pepper,
to taste
5 cloves garlic, minced
1⁄4 cup finely grated Pecorino Romano
4 thin slices prosciutto
7 fresh basil leaves
1⁄4 cup extra-virgin olive oil
1 onion, minced
1⁄4 cup tomato paste
1⁄2 cup red wine
1 cup beef broth
1 28-oz. can whole peeled tomatoes,
preferably San Marzano, undrained and puréed
1. Working with one piece of beef at a time, season beef with salt and pepper and rub with 1⁄2 tsp. garlic. Sprinkle with 1 tbsp. Pecorino; top with 1 piece of prosciutto and a basil leaf. Working from one short edge of beef, roll beef into a cylinder. Secure with toothpicks. Repeat to make 4 rolls; set aside.
2. Heat oil in a 12" skillet over high heat. Add beef; cook, turning, until browned, about 6 minutes. Transfer to a plate. Reduce heat to medium; add onions and remaining garlic; cook until soft, 5–6 minutes. Add tomato paste; cook, stirring, for 3 minutes. Remove pan from heat, add wine; return pan to medium-high heat. Cook until wine has evaporated, about 1 minute. Add broth; bring to a boil. Add beef and remaining basil; bring to a boil; reduce heat to low. Cover and simmer until beef is tender, about 1 hour 15 minutes. Transfer beef to 2 plates and remove toothpicks; cover with foil. Add tomatoes to skillet, bring to a boil, and season with salt and pepper. To serve, uncover beef and ladle tomato sauce over the top.
SERVES 2
Pairing Note A big red with sweet fruit, such as the 2005 Amarone Classico "Costasera" from Masi ($64), will hold its own with this saucy secondo. — David Rosengarten
 Recipe - Saveur.com){kind=link}
I am revising my last review. I would now give it 4 stars. What happened is I went to finish off the leftovers and they were delicious. What the recipe doesn't mention is that after making it, chill it overnight. The next day the meat was tender and the flavors were more smooth. You can also easily subistitute veal for the steak. Would be good to also make a large batch and then re-heat for a dinner party. But yes, chill it first.