- 1 lb lean top round beef, cut in thin filets and pounded flat
- 1 clove garlic, peeled and cut in half
- 1/3 cup freshly grated parmesan cheese
- salt and pepper
- 1/3 cup chopped fresh parsley
- 1 cup soft diced bread
- 1/4 pignolia nuts (optional)
- 2 Tbsp olive oil
- 2 cup canned tomatos
- 2 Tbsp tomato paste
Rub each piece of beef with the cut side of the garlic. Spread cheese, salt and pepper over each piece, then spread parsley, bread cubes and pine nuts over each piece. Roll up each piece of beef and tie with string. (You can try to use toothpicks, but I was never very good with that and all the stuff kept falling out.) Saute the beef rolls in olive oil til browned. Meanwhile, simmer the tomatos and the tomato paste together for a few minutes. Transfer the beef to a casserole dish, cover with the tomato sauce, and bake at 350 for 45-50 minutes til tender. (If I recall correctly, that was a bit too much time at least once and/or I needed to add more liquid somewhere along the line.)