# 41 Braised Beef Rolls (Involtini di Manzo)

Vittorio’s Kitchen La Cucina di VittorioIngredients:

  1. 1 lb. boneless round beef
  2. 8 slices lean bacon (pancetta)
  3. 1 carrot
  4. 1 celery stalk
  5. 1 onion
  6. 2 cloves garlic
  7. 1 bay leaf
  8. 8 oz. red wine
  9. 2 oz. butter
  10. Olive oil
  11. Salt and pepper


  1. Slice the meat thin and pound
    it with a mallet.
  2. Place in a baking pan.
  3. Marinate with the carrot,
    celery and onion.
  4. Add the garlic and bay leaf
    to the bowl with the meat and cover with the wine.
  5. Marinate in a cool place for
    a couple of hours.
  6. Drain the slices of meat, pat
    dry and cover each with a slice of pancetta.
  7. Roll each slice, with the
    pancetta on the inside, and tie
    involtini with string or keep in place with a toothpick.  
  8. Drain the vegetables; put them in a saucepan
    and sauté with half the butter and two teaspoons of oil.
  9. When tender (but not browned)
    add the involtini and brown quickly.
  10. Reduce the wine by half its
    volume in a separate saucepan.
  11. Pour it over the involtini,
    add salt and pepper, cover, and cook over very low heat for 30
  12. When the involtini
    are ready, remove the string or the toothpick, and place them in a warm
  13. Drain the cooking liquid, and
    reduce for another few minutes.
  14. Add the remaining butter
    without allowing the sauce to boil.
  15. Pour the sauce over the rolls (involtini) and serve hot with polenta or mashed potatoes.

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