2 hours 30 min

    A traditional Italian dish of beef rolled, slow cooked in a luscious tomato sauce. You need a bit of patience, but it is actually an easy dish to prepare. Serve with polenta or mashed potatoes, or use the sauce to toss with pasta.

    12 people made this

    Serves: 6 

    • 900g top sirloin or silverside
    • 2 medium heads garlic, minced
    • 25g chopped fresh parsley
    • 1 tablespoon ground black pepper
    • 1 teaspoon salt
    • 4 tablespoons olive oil
    • 250ml red wine
    • 2 (400g) tins whole plum tomatoes, chopped
    • 170g tomato puree
    • 175ml water
    • 2 (800g) jars passata
    • 1 tablespoon anise seed
    • 1 tablespoon dried oregano
    • 2 tablespoons sugar
    • 3 tablespoons dried basil

    Prep:30min  ›  Cook:2hr  ›  Ready in:2hr30min 

    1. Cut sirloin into 6 oblong pieces, .5cm thick. Lay out on greaseproof paper and sprinkle each piece with garlic, parsley, pepper and salt. Roll up each piece, beginning at the narrow end, and tie tightly with kitchen string.
    2. Heat oil in large casserole over medium-high heat. Place rolls in pot and brown, 1 to 2 minutes on each side. Pour in 1/2 of the red wine, reduce heat to low and simmer 10 minutes. Pour in 1 tin of chopped tomatoes, cover and simmer 15 minutes.
    3. Mix together tomato puree and water. Combine with remaining tomatoes and passata and add to pot in small increments, cooking down slightly after each, for a total of 30 minutes. Sprinkle in anise seed, oregano and sugar and simmer 1 hour more.
    4. Thirty minutes before serving pour in remaining wine and basil. Simmer until ready to serve.

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    Reviews in English (11)


    We really liked this recipe. A little fiddly to make the beef rolls but turned out really well. Thanks for posting.  -  12 Sep 2012


    Good, but too much sauce. I didn't know to pound the meat thin. : (  -  28 Apr 2002  (Review from Allrecipes US | Canada)


    This was fantastic on day 2. But I think the garlic must have been a typo? Try 2-4 cloves, not HEADS of garlic...way toooooooo strong! The sauce was wonderful!  -  06 Nov 2004  (Review from Allrecipes US | Canada)