Involtini di Manzo con Spinaci e Pinoli (Beef Rolls with Spinach and Pine Nuts)

• 250 g Spinach
• 35 g Pine nuts
• 3 tbsp Extra virgin olive oil
• 2 cloves Garlic
• 40 g Parmesan
• 500 g Beef stew meat, ask the butcher for thin slices suitable for rolling
• 1 medium Yellow onion
• 150 ml Dry White Wine
• 500 g Tomato passata
• 1 tsp Fine sea salt
• ½ tsp Black pepper

1. Toast the pine nuts in a large frying pan over a medium heat for 2 to 3 minutes, shaking the pan, until golden and fragrant. Tip into a mixing bowl to cool slightly.
2. Add 1 tbsp of the olive oil to the pan, then add the garlic and cook for 30 seconds. Add the spinach and a pinch of the salt, and cook for 2 to 4 minutes until wilted; tip into a sieve and press out excess liquid, then return it to the bowl with the pine nuts.
3. Stir the Parmesan into the spinach mixture and season with a little black pepper. Lay out the beef slices, season lightly with salt and pepper, then divide the filling between them and roll up tightly.
4. Heat 1 tbsp of the olive oil in the same pan over a medium-high heat. Add the beef rolls seam-side down and brown all over for 5 to 7 minutes, turning with tongs, until well coloured.
5. Reduce the heat to medium, add the onion and cook for 4 to 5 minutes until softened. Pour in the wine and simmer for 2 minutes, scraping up any browned bits from the base of the pan.
6. Stir in the tomato passata and the remaining olive oil, then bring to a gentle simmer. Cover and cook for 18 to 22 minutes, turning the involtini once, until the beef is tender and the sauce has thickened slightly; taste and adjust salt and pepper.

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