INGREDIENTS

  • 1 lb boneless beef top round , trimmed of fat and cut into 4 thin slices
  • salt and pepper (to taste)
  • 4 slices prosciutto (sliced thin)
  • 4 slices provolone cheese
  • 2 tablespoons pine nuts
  • 2 tablespoons currants (can substitute raisins)
  • 2 garlic cloves , peeled and chopped
  • 1/4 cup olive oil
  • 1 medium yellow onion , peeled and chopped
  • 1 cup dry red wine
  • 4 large tomatoes , peeled, seeded and chopped
  • 1 tablespoon fresh flat-leaf parsley , chopped
  • 3-4 fresh basil leaves , torn into small pieces

DIRECTIONS

  1. Place the meat slices between 2 sheets of plastic wrap and gently pound with a meat mallet until they are 1/4" thick.Sprinkel with salt and pepper. Lay a slice of prosciutto and a piece of cheese on each one. Sprinkle with a few pines nuts, currents and garlic.Roll up the slices, tucking in the ends.Tie the rolls at 1" intervals with kitchen string.
  2. In a large skillet, warm the olive oil over medium heat.Add the beef rolls and cook, turning as needed, until browned on all sides, about 15 minutes.
  3. Add the onion and cook, stirring occasionally, until tender, about 5 minutes longer.
  4. Add the wine and cook until most of the liquid evaporates, about 2 minutes.
  5. Add the tomatoes and sprinkle with salt and pepper.Reduce the heat to low, cover and simmer, turning the rolls occasionally, until the beef is tender when pierced with a knife, about 2 hours.Check from time to time to see if the sauce is becoming too dry; add a little water if needed.
  6. Uncover, scatter the parsley and basil evenly over the rolls, and cook for 2 minutes longer.
  7. Tranfer to warmed,individual plates, spooning the sauce over the top and serve at once.