Italian-Style Banquet Beef Roll with Cheese

Ingredients:

• 1 (700 g) beef flank steak
• 1/2 cup breadcrumbs with Italian herbs
• 1 clove garlic, minced
• 2/3 tbsp. grated Pecorino Romano cheese
• 1/3 cup grated Provolone cheese
• 2 tablespoons chopped fresh parsley leaves
• 4 tbsp. l. olive oil
• Salt and ground black pepper
• 1 cup dry white wine
• 3 and 1/4 cups plain tomato sauce (see recipe below), or ready-made marinara sauce

Simple tomato sauce

• 1/2 cup olive oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• 2 cans of canned pureed tomatoes (900 g total)
• 4-6 basil leaves
• 2 dried bay leaves
• Sea salt and freshly ground black pepper
• 4 tbsp (60 g) unsalted butter, optional

Preparation:

1. Combine the first 5 ingredients in a medium bowl. Toss with 2 tablespoons of olive oil. Season with salt and pepper.
2. Place the beef on a work surface. Sprinkle the cheese mixture over the entire surface. Starting from the short end, roll the meat into a log. Using twine, tie the beef log. Season with salt and pepper.
3. Preheat oven to 180°C.
   
   Heat 2 tablespoons of the remaining oil in a large, heavy ovenproof skillet over medium heat. Add the beef roulade and sear on all sides until golden brown, about 8 minutes. Add the wine to the skillet and bring to a simmer. Stir in the marinara sauce. Cover partially with foil and bake in the oven, turning the roulade and basting with the sauce every 30 minutes.
   
   After 1 hour, remove the foil and continue cooking until the meat is tender, about 30 minutes. Total cooking time should be about 1 hour 30 minutes.
4. Remove the roulade from the sauce. Using a large, sharp knife, cut it into 1.5 cm thick slices. Arrange the slices on a serving platter. Drizzle with the sauce and serve.
   
   
   This dish will be complemented by Sangiovese wine.
   
   
   Festive recipe Italian rollstuffed with bacon.
   
   

   Simple tomato sauce

   
   In a large saucepan, heat the oil over medium-high heat. Add the onion and garlic and sauté until soft and translucent, about 2 minutes. Add the celery and carrots and season with salt and pepper. Cook until all the vegetables are tender, about 5 minutes.
   
   Add the tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pan and simmer for 1 hour or until thickened. Remove the bay leaves and taste the sauce. If it's too tart, add unsalted butter, 1 tablespoon at a time, to cut the acidity.
   
   Pour half the tomato sauce into a food processor. Puree until smooth. Then do the same with the remaining tomato sauce.
   
   If you haven't used all the sauce, let it cool completely and then pour it into plastic freezer bags. Store in the freezer for up to 6 months.