Braciole al Sugo (Beef Rolls Stuffed with Pecorino and Parsley)
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Ingredients
- 600 g beef sirloin, thinly sliced
- 50 g pecorino romano, grated
- 15 g fresh flat-leaf parsley, chopped
- 3 garlic cloves
- 40 g fresh breadcrumbs
- 20 ml olive oil
- 500 g passata
Nutrition (per serving)
- Calories
- 427 kcal
- Protein
- 37.2 g
- Carbohydrate
- 11.5 g
- of which sugars
- 5.7 g
- Fat
- 25.2 g
- of which saturates
- 9.9 g
- Fibre
- 2.2 g
- Salt
- 0.90 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Lay out the beef slices and scatter each with pecorino, parsley, crushed garlic and breadcrumbs.
- 2
Roll up tightly and secure with cocktail sticks.
- 3
Heat the olive oil in a large saucepan over a medium-high heat and brown the beef rolls for 4-5 minutes, turning, until golden all over.
- 4
Pour in the passata, cover and simmer gently for 50 minutes, turning occasionally, until the beef is tender and cooked through with no pink remaining.
- 5
Remove the cocktail sticks and serve the rolls with the sauce.
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