Beef Rolls In Red Wine Tomato Sauce

1. 1

   Pound each piece of the beef into thin slices. Spread a little bit of the minced garlic, chopped rosemary and grated cheese over each slice. Cover this with a slice of prosciutto, and roll up into a small bundle, securing each with toothpicks.

2. 2

   Heat the oil in a large skillet and brown all of the bundles well on all sides, about 3-4 minutes. Transfer to a separate dish, and add the onion, carrots, and celery to the skillet.

3. 3

   Cook until the vegetables are tender. Add the wine, and cook up until it is reduced by half, scraping up the browned bits from the bottom of the skillet.

4. 4

   Add the tomatoes, and season with salt and pepper. Cook over medium heat, until the sauce has begun to thicken, about 5 minutes.

5. 5

   Remove the toothpicks from the bundles, and return them to the skillet. Add the fresh parsley, and cook until heated through, about 3-4 minutes.

6. 6

   Serve hot with a side dish of your choice.

* Per serving · 4 servings · Values may vary.