The tomato-wine pan sauce is divine. Always serve spaghetti on the side to complete the presentation.
- 1 (2 1/2 pound) round steak
- 1/2 pound Italian sausage
- 1/2 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon lemon-pepper seasoning
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1/2 cup chopped carrot
- 1 1/2 cups dry red wine (I use Chianti)
- 1 (16 ounce) can plum tomatoes
- 1 (6 ounce) can tomato paste
- 1 teaspoon salt
- 1 bay leaf
- Trim all fat from steak. Cut into 8 equal pieces, then pound thin.
- Remove casing from Italian sausage. Break up in medium bowl. Add parsley, Parmesan cheese, garlic, Italian seasoning, 1 teaspoon salt and the lemon-pepper seasoning; mix thoroughly. Spread each steak with 2 heaping
tablespoonsful of sausage mixture. Roll up jellyroll fashion; fasten with wooden picks.
- Brown rolls 3 to 4 at a time in hot oil in Dutch oven. Add onion and carrot to pot. Cook until vegetables are soft, about 5 minutes.
- Stir in wine, tomatoes, tomato paste, remaining 1 teaspoon salt and bay leaf. Bring mixture to boil; lower heat. Add beef rolls. Cover and simmer for 1 hour. Remove from heat.
- Remove wooden picks before serving. Serve with sauce and spaghetti on the side.