Welcome Guest
*** Spend $100 or more for FREE Shipping in Continental US ***



Recipe courtesy of Linda’s Italian Table


4/6 people
Prep. Time
2h 40min


  • 1 1/2 lb beef top round or flank steak
  • Olive Oil
  • 1/2 c. Chopped Fresh Flat Leaf Parsley
  • 1/2 c. Dry Breadcrumbs
  • 1/2 c. Grated Parmigiano Reggiano Cheese or Grated Aged Provolone Cheese
  • 2 tbsp. Garlic chopped finely
  • 1/2 c. Toasted Pine Nuts
  • Salt and Pepper to taste
  • Toothpicks or string (butcher’s twine) to secure the rolls
  • 3-4 Tbsp. Olive oil for browning
  • Tomato Sauce


  • Lay the meat out on a board. Pound with a mallet to thin and beat with tenderizer side to further tenderize the meat.
  • Rub each slice with olive oil. Follow with a sprinkle of chopped parsley, breadcrumbs, cheese, garlic, pine nuts and salt and pepper to taste. Roll each slice vertically and secure with toothpicks or string. Brown the rolls in olive oil.
  • Add Olive oil to the pan. Add garlic and cook a minute or two. Do not burn the garlic. Add the browned rolls back to the pan now. With your heat turned up to medium high, add the red wine and scraped up the bits from the bottom of the pan.
  • Turn the rolls to coat in the wine as it cooks down for a couple of minutes. Add the tomato sauce to the pan, followed by the paste in water, herbs, and rind.
  • Cover the pan or pot and simmer for 1 1/2 hours. Stir gently occasionally to turn the rolls. Uncover the pot for the last hour of cooking to thicken. Remove rolls before serving and remove and discard toothpicks and strings. Slice the rolls thickly.
  • Serve with plenty of grated Parmigiano Reggiano cheese.