Beef Roulade with Pasta

Ingredients

• 4 beef roulades (pre‑cooked, 160-180 g each)
• 0.5 bunch Parsley
• 0.5 bunch Basil
• 2 sprigs sage
• 2 sprigs thyme
• 2 cloves garlic
• 2 tbsp dried pickled tomatoes (in oil)
• 4 tbsp freshly grated Parmesan
• Salt
• pepper (ground)
• 4 tbsp olive oil
• 150 ml dry red wine
• 400 ml beef stock
• 1 Shallot
• 600 g chopped canned tomatoes
• 1 tsp Dried oregano
• 500 g Millerighe Giganti pasta
• 2 tbsp freshly grated parmesan (for sprinkling)

Instructions

1. 1.

   Wash the meat, pat dry, flatten and lay side by side. Wash herbs, shake dry and finely chop leaves. Peel one clove of garlic and finely chop it as well. Drain tomatoes well and dice into small cubes. Heat 4 tbsp tomato oil in a pan and sauté garlic until translucent, add herbs and tomatoes, sauté briefly, remove from heat, let cool and mix in Parmesan. Season roulades with salt and pepper, spread herb mixture on them and roll up. Tie with kitchen twine and sear all sides in a roasting dish with 2 tbsp hot olive oil. Deglaze with wine, pour in stock and simmer covered over medium heat for 1-1½ hours. Meanwhile peel remaining shallot and garlic, finely chop and sauté translucent in hot oil. Add tomatoes, season with salt and pepper, add oregano and simmer at medium heat for 10 minutes. Taste again.

2. 2.

   Meanwhile cook pasta in boiling salted water until al dente, drain and set aside. Remove twine from roulades, slice them and arrange on top of the pasta. Drizzle sauce over and sprinkle Parmesan before serving.