Steak Rolls with Tomato Sauce

Bracioline con Salsa di Pomodoro

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 12 slices chuck steak, weighing 90 g/3 oz each
  • 12 slices streaky bacon
  • a bunch of parsley, finely chopped
  • 2 teaspoons dried oregano
  • 3 cloves garlic, finely chopped
  • 60 g/2 oz pine kernels
  • 100 g/ oz freshly grated Parmesan cheese
  • salt and fresh coarsely ground black pepper
  • olive oil
  • 1.2 kg/ lb plum tomatoes, peeled and finely chopped
  • 2 glasses dry white wine
  • 4 tablespoons tomato purée
  • bouquet garni (celery, bay leaf and parsley)


    Pound the slices of beef between 2 sheets of greaseproof paper. Put a slice of bacon on each piece of meat. Sprinkle over the parsley, oregano and garlic, and divide the pine kernels and Parmesan cheese between the pieces of meat. Season with salt and pepper, then roll up the pieces of steak and secure with a cocktail stick.

    Heat some olive oil in a heavy casserole and fry the rolls until brown all over. Add the tomatoes and white wine and reduce the heat.

    Dilute the tomato purée with a little hot water and add it to the casserole. Make sure meat rolls are covered with sauce. Season lightly and add the bouquet garni.

    Cook for 2 hours. During the cooking, make sure that the sauce does not burn on the bottom by stirring frequently and adding, if necessary, a little boiling water. Do not allow the sauce to bubble fiercely or the meat will toughen; a gentle ripple must be maintained.

    Check the meat after 2 hours; it may need longer cooking. Check the seasoning. Remove the cocktail sticks.

    Traditionally, the rolls are served atop tagliatelle, which has been flavoured with the sauce.