Involtini di Manzo (Stuffed Beef Rolls in Tomato Sauce)

• 20 g Fresh parsley
• 3 cloves Garlic
• 100 g Pancetta
• 600 g Beef steak, thin-cut slices suitable for rolling
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 2 tbsp Olive oil
• 700 g Tomato passata
• 40 g Parmesan

1. Finely chop the parsley and crush the garlic. Cut the pancetta into thin strips so it tucks neatly inside the rolls.
2. Lay the beef slices out and season with most of the salt and pepper. Add a little pancetta, a pinch of parsley and a little garlic to each slice, then roll up tightly and press the seam to help it hold.
3. Heat the olive oil in a large frying pan over a medium-high heat. Add the beef rolls seam-side down and brown all over for 6 to 8 minutes, turning with tongs until well coloured.
4. Pour in the tomato passata and stir, scraping up any browned bits from the pan. Bring to a gentle simmer, then reduce the heat to low, cover and cook for 55 to 60 minutes, turning the rolls once or twice, until the beef is tender and the sauce is thick enough to coat.
5. Taste the sauce and adjust with the remaining salt and pepper if needed. Serve the involtini with the sauce spooned over, finished with grated parmesan and the remaining parsley.

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