A delightful Italian-inspired dish featuring tender beef rolls stuffed with flavorful ingredients and simmered in a rich tomato sauce.
Place the beef slices between two sheets of plastic wrap and pound them until they are about 1/4 inch thick.
Ensure the beef is evenly thin to make rolling easier and to cook uniformly.
Season the beef slices with salt and pepper, then lay a slice of prosciutto on each.
Use freshly ground pepper for a more robust flavor.
Sprinkle the pine nuts, cheese, garlic, and parsley evenly over the prosciutto.
Toast the pine nuts beforehand to enhance their nutty flavor.
Roll up each beef slice, tucking in the ends, and secure with kitchen string.
Tie the rolls snugly to prevent the filling from spilling out during cooking.
Heat half of the olive oil in a frying pan over medium heat. Dredge the beef rolls in flour, shaking off the excess, and brown them on all sides.
Browning the rolls adds a rich flavor to the dish.
In a large saucepan, heat the remaining olive oil over medium heat. Add the onion, carrots, and celery, and cook until tender.
Stir frequently to prevent the vegetables from browning.
Add the browned beef rolls, bay leaves, and red wine to the saucepan. Cook until the wine reduces slightly.
Deglaze the pan with the wine to incorporate all the browned bits into the sauce.
Pass the tomatoes through a food mill and add them to the saucepan along with the tomato puree. Simmer on low heat until the beef is tender.
Stir occasionally to prevent the sauce from sticking to the bottom of the pan.
Sprinkle fresh basil over the rolls and cook for an additional 2 minutes.
Add the basil at the end to preserve its fresh flavor.
Serve the beef rolls on plates, spooning the sauce over the top. Enjoy your meal!
Pair with a side of pasta or crusty bread to complete the meal.
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