Braciole al Sugo (Italian Beef Rolls in Tomato Sauce)

• 20 g Fresh parsley
• 4 cloves Garlic
• 60 g Parmesan
• 600 g Beef sirloin steak
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 150 ml Dry White Wine
• 700 g Tomato passata

1. Finely chop the fresh parsley and 2 cloves of the garlic, then mix with the Parmesan in a bowl. Slice the beef sirloin steak into 8 thin slices, then gently pound between two sheets of baking paper until evenly thin. Season the beef all over with 1 tsp of the fine sea salt and the black pepper.
2. Lay the beef slices out and divide the parsley mixture between them, pressing it on in an even layer. Roll each slice up tightly into a neat parcel. Secure the rolls with cocktail sticks or tie with kitchen string so they hold their shape while cooking.
3. Heat the extra virgin olive oil in a dutch oven over medium-high heat. Add the beef rolls and brown well on all sides, turning with tongs, 6 to 8 minutes in total. Transfer the rolls to a plate.
4. Reduce the heat to medium and add the yellow onion, finely chopped, to the same pot. Cook, stirring, until softened and lightly golden, about 8 minutes. Finely chop the remaining garlic and stir it in for 30 seconds until fragrant.
5. Pour in the dry white wine and scrape up any browned bits from the base of the pot. Simmer for 2 to 3 minutes to reduce slightly. Stir in the tomato passata and the remaining 1 tsp fine sea salt.
6. Return the beef rolls to the pot, turning them so they are well coated in sauce. Bring to a gentle simmer, then cover and cook on a very low heat for 75 to 90 minutes, turning the rolls once or twice, until the beef is very tender. If the sauce thickens too much, add a splash of water to keep it loose enough to simmer.
7. Remove the braciole to a board and carefully take out the cocktail sticks or string. Simmer the sauce uncovered for 5 minutes if you want it a little thicker, then taste and adjust seasoning with a pinch more salt or pepper if needed. Serve the braciole spooned with plenty of sauce.

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