Yield: 8 rolls, serving 4 people, plus the sauce for a pasta course
- 1 1/2 lbs. beef, either boneless short rib or boneless chuck, cut so that it can be pounded into 4x6" thin pieces (1/4 inch thick or a little less)
- kosher salt
- 6 cloves garlic
- 2/3 cup parsley leaves
- 1/2 cup freshly grated Reggiano Parmesan cheese
- freshly ground black pepper, to taste
- Salt & freshly ground pepper
- Olive oil
- 6 cups peeled, seeded fresh tomatoes
- half-dozen basil leaves
- Kosher salt, pepper to taste
- Pasta: 1 lb.pasta of your choice
To make the beef roulades:
Lay the beef on a cutting board, cover with plastic wrap and pound thin (use a meat mallet or even the back of a heavy small frying pan), then cut to size.
Chop the garlic and parsley very fine, combine with the cheese and add salt and black pepper to taste plus enough extra-virgin olive oil to make a paste. Spread this mixture lightly over each slice. Roll the slices, and tie with string or close with toothpicks. Season each roll with salt and freshly ground black pepper.
Brown the rolls in a little oil, in a hot, heavy frying pan. Make sure to separate the rolls so they don’t stew—brown in batches! Remove the rolls, add the tomatoes and basil leaves, and nestle the rolls in the sauce. Cook for 1 1/2 hours, simmering, turning the meat frequently. You can do this on the stove top, or in a 350°F. oven. If the sauce gets too thick, add a little water.
To serve, toss hot pasta with some of the sauce, and serve the beef rolls on the side, or as a separate course.