Beef Rolls In Red Wine Tomato Sauce

6 servings

1 1/2 pounds top sirloin, cut into 12 small thin slices
2 cloves garlic, finely minced
2 tablespoons fresh rosemary
6 thin slices of prosciutto, cut in half
1/4 cup grated Parmesan cheese
1/3 cup olive oil
1 cup dry red wine
1 carrot, finely chopped
1/2 onion, finely chopped
1 celery stalk, finely chopped
2 cups chopped canned tomatoes
salt & pepper
1/4 cup chopped fresh parsley

Pound each piece of the beef into thin slices. Spread a little bit of
the minced garlic, chopped rosemary and grated cheese over each slice.
Cover this with a slice of prosciutto, and roll up into a small
bundle, securing each with toothpicks.

Heat the oil in a large skillet and brown all of the bundles well on
all sides, about 3-4 minutes. Transfer to a separate dish, and add the
onion, carrots, and celery to the skillet. Cook until the vegetables
are tender. Add the wine, and cook up until it is reduced by half,
scraping up the browned bits from the bottom of the skillet. Add the
tomatoes, and season with salt and pepper. Cook over medium heat,
until the sauce has begun to thicken, about 5 minutes. Remove the
toothpicks from the bundles, and return them to the skillet. Add the
fresh parsley, and cook until heated through, about 3-4 minutes. Serve
hot with a side dish of your choice.


Azinet:
http://allrecipesandcuisines.blogspot.com

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