Neapolitan beef braciole in tomato sauce with bread

Ingredients

For 1 serving

• Beef top round140 g
• Garlic1 clove
• Parsley8 g
• Pecorino10 g
• Pine nuts5 g
• Tomato passata250 g
• Onion30 g
• Bread50 g
• Mixed salad greens60 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, nuts,

Method

1. Pound the beef topside slices between two sheets of cling film with a meat mallet until thin and even. Finely chop the garlic and parsley and shave the pecorino into small flakes.
2. Spread each slice with garlic, parsley, pecorino, pine nuts, a pinch of salt and pepper; roll it up tightly and secure with a cocktail stick or kitchen string.
3. Chop the onion. Heat the oil in a pan over medium heat, add the onion and the rolls and brown for 6–8 minutes, turning, until golden on every side and the onion is translucent.
4. Add the tomato passata and a glass of water, salt, cover and cook over the lowest heat for 90 minutes, turning the rolls from time to time, until very tender and the sauce is thick and dark.
5. Wash and dry the mixed salad. Remove the sticks or string and serve the rolls in their sauce with the bread and the salad.