Ingredients

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For the Filling:

• 4 cloves garlic, minced

• ½ cup of finely chopped mushrooms

• ½ cup chopped Italian parsley

• 1 cup of shredded Parmesan or Romano cheese

• 2 tablespoons of Italian seasoned dry breadcrumbs

• Salt and pepper to taste

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For the Rolls:

• 6 thin slices boneless top round (about 2 lbs.), halved [the butcher can help you with this]

• 12 slices prosciutto

• 2 tablespoons of olive oil

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For the Sauce:

• 2 cups of dry red wine

• 2 cups of beef broth

• 28 ounce can crushed tomatoes

• 8 cloves of sliced garlic

• 2 tablespoons of dried Italian seasoning

• 2 tablespoons of all-purpose flour

• Pinch of sugar (optional)

Note: Ingredient amounts are approximate and can be adjusted to taste.

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Instructions

1. Cut beef slices in half widthwise to make 12 pieces. Pound each to 1/8 - 1/4-inch thickness.

2. Mince 4 garlic cloves; slice the remaining 8.

3. In a bowl, mix minced garlic, parsley, cheese, chopped mushrooms, breadcrumbs, salt, and pepper.

4. Lay a slice of prosciutto on each beef piece, then add 2-3 tablespoons of filling.

5. Roll tightly, tucking in sides, and secure with toothpicks.

6. Brown rolls in olive oil, seam side down first, in batches. Remove the rolls to a separate platter when they are browned and set aside.

7. Deglaze the pot with wine, boil 2-3 minutes.

8. Add broth, tomatoes, sliced garlic, and seasoning.

9. Return rolls to pot.

10. Simmer covered for 1.5 hours, turning occasionally.

11. Remove rolls, tent with foil. Remove toothpicks.

12. Make a paste with flour and hot liquid. Stir into sauce and simmer until thickened.

13. Season sauce, add sugar if needed. Pour over rolls and garnish with parsley.

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Serving Suggestions

Serve with pasta or creamy polenta topping it with a dusting of Parmesan cheese