Name: Involtini of beef in tomato ragu with fusilli
Prep time: 40 min
Cook time: 80 min
Total time: 120 min
Yield: 6
Ingredients: Involtini; 750 gram sirloin steaks, fat removed; sea salt and freshly ground pepper; 20 gram parmesan cheese; 3 clove garlic, peeled, chopped finely; 1/2 bunch fresh flat-leaf parsley, leaved picked; Tomato ragu with fusilli; extra virgin olive oil; 150 millilitre quality red wine; 1 onion, peeled, chopped very finely; 1 stick celery, trimmed, chopped very finely; 1 carrot, peeled, chopped very finely; 2 x 400g tins chopped toamtoes; 2 tablespoon tomato purée; 1/2 bunch fresh basil, leaves and stalks chopped finely; 480 gram fusilli

Ingredients

Involtini

750 gram sirloin steaks, fat removed

sea salt and freshly ground pepper

20 gram parmesan cheese

3 clove garlic, peeled, chopped finely

1/2 bunch fresh flat-leaf parsley, leaved picked

Tomato ragu with fusilli

extra virgin olive oil

150 millilitre quality red wine

1 onion, peeled, chopped very finely

1 stick celery, trimmed, chopped very finely

1 carrot, peeled, chopped very finely

2 x 400g tins chopped toamtoes

2 tablespoon tomato purée

1/2 bunch fresh basil, leaves and stalks chopped finely

480 gram fusilli

Method

1.Make involtini: slice the steaks into 12 equal pieces; place on a board and bash each one with a rolling pin, until about 1/2cm thick. Season with salt and pepper, grate over parmesan. Sprinkle garlic over top. Layer over the parsley leaves, then tightly roll up each slice of meat, securing with toothpicks or cocktail sticks, and season all over.

2.Heat 5 tablespoons of oil in a large, wide casserole pan over medium-high heat. Add involtini; sear all over.

3.Turn heat up to high, pour in the wine and let it bubble away until reduced by half. Using a slotted spoon, transfer the involtini to a plate; set aside.

4.Add carrot, celery and onion to pan; return to medium-high heat with another 3 tablespoons of oil. Cook for 5 minutes, or until starting to soften, then add the chopped tomatoes and 1 tin of hot water. Refill the tin again and stir in the tomato purée, then pour it into the pan. Cover and bring to the boil.

5.Add basil; season to taste. Cook for a further few minutes, then return the involtini to the pan and bring back to the boil. Reduce heat to low, cover with the lid askew and cook for about 45 minutes, or until the meat is tender, stirring occasionally.

6.When the sauce is nearly ready, cook the fusilli in a large pan of boiling salted water until al dente. Transfer the involtini to a plate, remove the toothpicks or cocktail sticks and keep warm.

7.Reserving some of the cooking water, drain the fusilli and add to the sauce. Mix well over the heat until glossy, adding a splash of the cooking water to loosen, if needed.

8.Serve the pasta as a starter, followed by the involtini with a nice fresh salad.

The Pasta Book by Gennaro Contaldo is published by Penguin Random House in Jamie’s Food Tube Books series, $19.99 © Jamie Oliver Enterprises Ltd (2015 The Pasta Book) Photographer: David Loftus
Note

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