Neapolitan Ragu With Beef Rolls

Ragu Alla Napoletana Con Braciole

topside of beef sliced or 4 thin slices of sirloin steak
1/2 cup pecorino or parmesan cheese, grated
2 garlic cloves, crushed
5 tablespoons fresh chopped parsley
olive oil
1 red onion, chopped
2/3 cup passata or tomato sauce
1/3 cup red wine
2 bay leaves
2/3 cup beef or vegetable stock
salt and pepper
few black peppercorns and teaspoonful of thyme

1) Preheat oven to 170 degrees Celsuis. Beat the steaks with a mallet until slices are quite thin - not thicker than 0.5cm. You can cover meat with plastic wrap to prevent spray. Place few slices of garlic on each steak, season with salt and pepper. Top with parmesan and parsley. 

2) Fold two opposite sides over the stuffing as neatly as you can and roll. Secure with toothpicks.  

3) Heat the oil in a pan, saute parcels on all sides to brown. Transfer to overproof dish. 

4) Add the onion to the pan and saute for 3 minutes. Stir in wine and let it simmer briefly, scraping the sides of the pan. Then stir in passata, bay leaves, peppercorns and stock. Season. Bring to boil, then pour over beef rolls.
5) Cover with a lid or foil and bake for an hour.

On the picture, served with quickly thrown together green salad, with anchovies and sun-kissed tomatoes.