Italian Beef Rolls in Tomato Sauce

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Tender slices of beef are pounded thin, layered with pancetta, pecorino, and herbs, then rolled up and gently braised in a rustic tomato and wine sauce. This Southern Italian classic transforms humble ingredients into a deeply savory, fork-tender main course that's perfect over pasta or with crusty bread.

Nutrition Facts

Per serving (estimated)

• 490 kcalCalories
• 24 gFat
• 8 gSaturated Fat
• 16 gCarbs
• 3 gFiber
• 9 gSugar
• 42 gProtein
• 780 mgSodium
• 910 mgPotassium
• 190 mgCalcium
• 4.5 mgIron
• 16 mgVitamin C
• 340 mcgVitamin A

Ingredients

For the Beef Rolls

• 1.5 lb (680 g) thinly sliced top round or flank steak, pounded to 1/8-inch thickness
• 4 oz (115 g) thinly sliced pancetta or prosciutto
• 1/2 cup grated Pecorino Romano cheese
• 1/4 cup finely chopped fresh flat-leaf parsley
• 3 cloves garlic, minced
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil, for searing

For the Tomato Sauce

• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 4 cloves garlic, smashed
• 1/2 cup dry red wine
• 1 (28 oz / 800 g) can crushed San Marzano tomatoes
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 bay leaf
• 1 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• Pinch of sugar, if needed
• 2 tbsp chopped fresh basil, for finishing

Directions

1. Place each slice of beef between two pieces of plastic wrap and pound with a meat mallet until uniformly 1/8-inch thick. Season both sides with salt and pepper.
2. In a small bowl, combine the grated pecorino, chopped parsley, and minced garlic. Lay a slice of pancetta on each pounded beef slice, then sprinkle with the pecorino-herb mixture, leaving a small border around the edges.
3. Starting from the short end, tightly roll up each slice of beef and secure with toothpicks or tie with kitchen twine. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat and sear the rolls until browned on all sides, about 2-3 minutes per side. Transfer to a plate.
4. Reduce the heat to medium and add 2 tablespoons olive oil to the same pot. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the smashed garlic and cook for 1 minute until fragrant.
5. Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Simmer for 2-3 minutes until the wine reduces by half, then stir in the crushed tomatoes, tomato paste, oregano, bay leaf, salt, pepper, and a pinch of sugar if the sauce tastes too acidic.
6. Nestle the seared beef rolls seam-side down into the sauce. Bring to a gentle simmer, cover, and reduce heat to low. Braise for 40-45 minutes, turning the rolls occasionally, until the beef is fork-tender and the sauce has thickened and concentrated in flavor.
7. Remove the bay leaf and toothpicks from the rolls. Stir in the fresh basil and taste the sauce for seasoning. Serve the involtini hot, spooning the sauce generously over the top, alongside creamy polenta, mashed potatoes, or a bed of pappardelle.
8. Garnish with additional grated pecorino and a drizzle of good olive oil before serving.

Cook’s Notes

• Pound the beef uniformly thin so it rolls evenly and cooks tenderly; uneven thickness leads to some rolls being tough while others fall apart.
• For extra flavor, marinate the pounded beef in the red wine for 30 minutes before assembling — pat dry before adding the filling.
• If the sauce becomes too thick during braising, add a splash of beef broth or water to maintain enough liquid to keep the rolls moist.
• Make-ahead friendly: assemble the rolls a day ahead, refrigerate, then braise when ready to serve — the flavors deepen overnight.
• Use a long, thin knife or sharp slicing knife to cut the rolled beef into pinwheels for an elegant presentation when plating.

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