Braciole di Manzo al Sugo (Italian Stuffed Beef Rolls)

• 20 g Fresh parsley
• 3 cloves Garlic
• 70 g Breadcrumbs
• 50 g Parmesan
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 8 pieces Beef topside slices, thin-cut
• 3 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 2 tbsp Tomato purée
• 150 ml Dry White Wine
• 700 g Tomato passata
• 10 g Fresh basil

1. Finely chop the parsley. Finely grate the parmesan, then peel and finely chop 2 garlic cloves (leave 1 clove for the sauce).
2. In a bowl, mix the breadcrumbs with the parmesan, chopped parsley, the chopped garlic, 0.5 tsp fine sea salt and 0.5 tsp black pepper. Add 1 tbsp extra virgin olive oil and rub it through with your fingers so the filling holds together.
3. Lay out the beef topside slices and season lightly with a pinch of salt and pepper. Divide the filling between the slices, leaving a small border, then roll up tightly and secure with cocktail sticks if needed.
4. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Brown the beef rolls in batches for 6 to 8 minutes total, turning until well coloured all over, then transfer to a plate.
5. Lower the heat to medium and add the remaining 1 tbsp olive oil. Finely chop the onion and cook for 6 to 8 minutes until soft and lightly golden, then add the remaining garlic clove (finely chopped) and cook for 30 seconds until fragrant.
6. Stir in the tomato purée and cook for 1 minute. Pour in the dry white wine and simmer for 2 to 3 minutes, scraping up any browned bits, until the alcohol smell cooks off.
7. Add the tomato passata, 1 tsp fine sea salt and the remaining black pepper. Bring to a gentle simmer, then nestle the beef rolls back into the sauce along with any resting juices.
8. Cover and simmer very gently for 55 to 60 minutes, turning the rolls once or twice, until the beef is tender and the sauce is rich. If the sauce thickens too much, loosen with a splash of water from the kettle and keep the simmer low.
9. Tear in most of the fresh basil and simmer uncovered for 2 to 3 minutes to finish. Taste and adjust with a little more fine sea salt and black pepper, then serve with the remaining basil scattered over.

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