Ingredients

For rollatine

8 slices top sirloin, pounded to 6 inches by 8 inches

16 slices prosciutto

12 oz sausage, removed from casing

8 tsp grated Parmesan cheese

salt

freshly ground black pepper

pinch dried porcini mushrooms, reconstituted, chopped

pinch chopped garlic

pinch chopped parsley

For sauce:

1/2 cup olive oil

2 large onions, finely chopped

4 cloves garlic, crushed

1 stalk celery, coarsely chopped

4 sprigs rosemary

4 bay leaves

salt

freshly ground black pepper

pinch nutmeg

1 quart red wine

1/2 lb dried porcini mushrooms, reconstituted

96 oz tomato purée

 

Difficulty: 4 | Serves: 8

Directions:

1. Reconstitute porcini: soak in 1 quart of  hot water for 6 minutes. Squeeze out excess water, reserve soaking water

2. Prepare rollatine: on each slice of meat, layer 2 slices prosciutto and 1 1/2 oz sausage. Sprinkle 1 tsp cheese, salt, pepper, porcini, garlic, and parsley. Fold edges of slice inwards, roll, secure with tooth picks.

3. In a saucepan, heat oil. Sauté onion, garlic, celery, rosemary, bay leaves, salt, pepper, and nutmeg until onion turns golden.  Add rollatine, sauté until browned, about 8 minutes. Add wine gradually, to avoid temperature reduction. Add porcini and porcini soaking water Dilute tomato purée in 1 1/2 quarts boiling water Add to pan. Cook, covered, on low heat 2 hours.

4. Serve with mashed potatoes

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