Ingredients

• 450 g round steak (pounded 1/4-inch thick (1 lb))
• 1 clove garlic (minced)
• 2 tbsp parmesan cheese (grated)
• 1/4 cup breadcrumbs
• 1 hard-boiled egg (chopped)
• 1 tbsp parsley (chopped)
• 2 tbsp raisins
• salt and pepper (to taste)
• 2 tbsp oil
• 1 onion (sliced)
• 1 tbsp tomato paste
• 1 can diced tomatoes
• 1/2 tbsp dried basil
• 1 bay leaf
• 120 mL red wine (4 oz)

Instructions

1. Pound the steak until about 1/4-inch thick.
2. Mix the garlic, cheese, breadcrumbs, egg, parsley and raisins; spread over the beef and season with salt and pepper.
3. Roll the beef up jelly-roll fashion and secure with toothpicks.
4. Heat the oil in a pot and cook the onion for 5 minutes, until golden.
5. Add the beef roll and brown all over, then add the tomato paste, tomatoes, basil, bay leaf and wine.
6. Cover and simmer gently for 1 1/2 - 2 hours.
7. Remove the roll, slice crossways, and serve with the sauce poured on top.

Cooking Tips

• Pound the steak thin and even so it rolls tight
• Secure well with toothpicks before browning
• Brown the roll on every side for flavour
• Keep the simmer gentle — barely a bubble
• Rest the roll a few minutes before slicing crossways