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
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,
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.
© 1993 Ann and Franco Taruschio. All rights reserved.