• 1 small celery stalk
• 1 small carrot, peeled and roughly chopped
• 1 large red onion, roughly chopped
• 5 tablespoons olive oil
• 400 g(14 oz) tinned diced tomatoes
• 3 tablespoons chopped parsley
• 1 garlic clove, peeled and squashed a bit
• 200 g(7 oz) spinach leaves, roughly chopped
• 20 g(¾ oz) butter
• 3 eggs
• 2 tablespoons grated parmesan cheese
• 600 g(1 lb5 oz) thick slice of rump steak
• 75 g(2¾ oz) thinly sliced ham
• 125 ml(4½ fl oz/½ cup) red wine

Put the celery, carrot and onion in a processor and pulse until they are finely chopped, or do so by hand. Heat 3 tablespoons of the oil in a flameproof casserole and fry the chopped vegetables over medium heat until they are nicely golden. Add the tomatoes and parsley and cook for about 5 minutes, until the tomatoes collapse and bubble up thickly. Add 250 ml(9 fl oz/1 cup) of hot water, season with salt and keep warm.

Meanwhile, heat 1 tablespoon of oil and the garlic in a 28 cm(11 inch) non-stick frying pan and add the spinach. Cook over medium heat until the spinach wilts, turning it over often so that it cooks evenly. Remove from the pan and season with salt. Drain well.

Wipe out the pan with a paper towel. Add the butter and melt over medium–low heat. Beat the eggs, parmesan and a little salt together and pour into the pan. Swirl the pan so that the egg reaches the side to make a flat omelette. Fry until it is just set, spiking it here and there if necessary so that the uncooked egg runs to the bottom. Remove from the heat.

Lay the steak out flat and cover with a sheet of plastic wrap. Pound with a meat mallet until the steak is 3 mm(⅛ inch) thick all over. Remove the plastic and season the meat with salt and pepper. Slide the omelette from its pan to cover the meat, then spread the spinach on top and cover this with the ham slices. Roll up tightly and tie with string.

Heat the remaining oil in the frying pan and brown the meat on all sides over medium heat, salting the browned parts as you go. Add the wine and cook until it bubbles up, scraping the bits off the bottom of the pan. Put the meat and the winey juices in the casserole dish with the tomato sauce (if the sauce looks as if it needs more liquid, add a little more water), cover and simmer over low heat for about 20 minutes, until the meat is cooked through but still tender. Remove from the heat and leave with the lid on for another 15 minutes before slicing. Serve with the sauce spooned over. Nice with buttered noodles or mashed potatoes.