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
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
2 (800g) jars passata
1 tablespoon anise seed
1 tablespoon dried oregano
2 tablespoons sugar
3 tablespoons dried basil
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Method Prep:30min › Cook:2hr › Ready in:2hr30min
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.
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.
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.
Thirty minutes before serving pour in remaining wine and basil. Simmer until ready to serve.