TABELIAAUTHENTIC RECIPE
Involtini di Manzo al SugoBeef Rolls in Tomato Sauce
Thin slices of beef are wrapped around a filling of Parmigiano, parsley and pancetta, then simmered in tomato sauce. A Sunday dish especially beloved in Lazio and Campania. Another pleasure is the sugo, which becomes delicious enough to dress pasta.
AUTHENTICITY SCORE
Authenticity Score
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Ingredients (4 servings)
- Thinly sliced beef for shabu-shabu or sukiyakiSupermarket beef for shabu-shabu or sukiyaki is suitable. Choose the largest slices possible.8 slices (80–100 g each)
- Parmigiano Reggiano50 g
- Flat-leaf parsleyFinely chopped1 large bunch
- Pancetta (or bacon)Finely chopped, for the filling80 g
- Canned whole tomatoesSan Marzano types are ideal. Crush by hand.500 g
- OnionFinely chopped1
- GarlicFinely chopped, for the filling1 clove
- White wine100 ml
- Extra virgin olive oil50 ml
Method
Make the filling
- 1 Finely chop 1 bunch of flat-leaf parsley.
- 2 Finely chop 80 g pancetta.
- 3 Finely chop 1 garlic clove.
- 4 Finely grate 50 g Parmigiano.
- 5 Mix the grated Parmigiano with the chopped ingredients and season with salt and pepper.
Roll the beef
- 1 Lay out 8 slices of beef and spread the filling thinly over them, leaving 2 cm clear at the edges.
- 2 Roll tightly from the edge nearest you and secure with 2 toothpicks.
- 3 Roll the remaining 7 slices in the same way.
Caution
Unless secured firmly with toothpicks, the rolls will unravel during simmering.
Brown on all sides
- 1 Heat a pot with 50 ml olive oil over high heat.
- 2 Turn the involtini to brown them on all sides, then remove them.
Ready when
Remove when golden brown on all sides.
Make the sauce base
- 1 Finely chop 1 onion.
- 2 In the same pot, sauté the onion over medium heat for 5–6 minutes until translucent.
- 3 Pour in 100 ml white wine and reduce by half while scraping the bottom of the pot.
- 4 Add 500 g whole tomatoes, crushing them by hand, and return the involtini to the pot.
Simmer and finish
- 1 Cover and simmer over low heat for 45 minutes.
- 2 Remove the toothpicks and serve.
Ready when
The dish is ready when the meat is tender and the sauce has thickened.
About this dish
Involtini, or little rolls, are an emblem of home cooking in central and southern Italy. In Lazio and Campania, they are a special dish for the Sunday table, with preparations beginning the day before a holiday. Wrapping a filling in thinly sliced beef and simmering it in tomato sauce exemplifies the Italian wisdom of transforming everyday ingredients into something special through the act of wrapping and braising.
The thin beef slices sold in Japan for sukiyaki and shabu-shabu suit these involtini well. Similar thin slices, called fettine, are used in Italy, but the uniformity and tenderness of Japanese sliced beef make it convenient to handle. The combination of Parmigiano, parsley and pancetta in the filling blends with the savory flavor of the beef and gradually infuses the sauce.
The tomato sauce left after simmering is tossed with pasta and served as a starter. In Roman homes, rigatoni dressed with this sauce are served first, followed by the involtini themselves as the secondo. Producing 2 dishes from a single cooking process is the practical side of this recipe.
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