Stuffed Beef Rolls

Place each piece of meat between 2 sheets of parchment paper and pound until it is about 1/8 inch (3 mm) thick. Season with salt and pepper. Sprinkle the pieces evenly with equal portions of the garlic, cheese and parsley. Gently roll up the meat, pressing the filling into it, to make a tight roll. Tuck in the ends and secure the rolls with kitchen string. Set aside.

In a wide, deep-sided sauté pan or saucepan over medium heat, warm the olive oil. When the oil is hot but not smoking, add the onion. Cook until softened but not colored, about 4 minutes. Using a slotted spoon, transfer the onion to a small bowl. Add the beef rolls to the pan and cook until browned on all sides, about 8 minutes. Return the onion to the pan. Add the wine and cook, scraping to loosen any meat that has stuck to the base of the pan. Cook until the wine has reduced slightly, about 1 minute, then transfer the meat rolls to a plate and set aside.

Add the tomatoes to the pan. Season with salt and pepper and simmer until warmed through, about 10 minutes. Return the meat rolls to the pan, along with any juices that have accumulated on the plate. The meat should be completely submerged in the sauce. Simmer gently, with the cover of the pan slightly askew, until the meat is tender and the sauce has thickened, about 1 1/2 hours.

Transfer the beef rolls and sauce to a platter. Sprinkle with cheese, garnish with parsley sprigs and serve immediately. Serves 6.

Variation: Add 2 oz. (60 g) whole pine nuts to the stuffing for added texture.

Recipe adapted from The Tucci Cookbook, by Stanley Tucci with Joan and Stan Tucci, Gianni Scappin and Mimi Taft (Gallery Books, 2012)