Involtini di Carne (Meat Rolls)

🛒 Ingredients

• Beef Top Round, thinly sliced 480 g · 720 kcal
• Prosciutto 60 g · 150 kcal
• Provolone Cheese 80 g · 280 kcal
• Onion 80 g · 32 kcal
• Garlic cloves 20 g · 30 kcal
• Crushed Tomatoes (canned) 400 g · 80 kcal
• Dry White Wine 120 g · 96 kcal
• Olive Oil 40 g · 360 kcal
• Fresh Parsley 10 g · 3 kcal

👨‍🍳 Instructions

1. Lay the beef slices flat on a cutting board and pound them thinly to about 1/4 inch thickness using a meat mallet. Season lightly with salt and pepper.
2. Place one slice of prosciutto and a piece of provolone cheese on each beef slice.
3. Tightly roll up each beef slice from one end to the other and secure with a toothpick.
4. Heat olive oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Brown the involtini on all sides until golden, then remove and set aside.
5. In the same pan, add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
6. Pour in the dry white wine and deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until slightly reduced.
7. Stir in the crushed tomatoes and bring the sauce to a gentle simmer. Return the involtini to the pan, nestling them into the sauce.
8. Cover the pan and simmer on low heat for 45-60 minutes, or until the beef is very tender. Stir occasionally to prevent sticking.
9. Remove the toothpicks from the involtini before serving. Garnish with fresh chopped parsley and serve hot with pasta or crusty bread.