Beef Braciole with Tomato Sauce and Pasta

Ingredients

Quantities are for one portion.

• 10 gparmesan cheese, grated
• 100 gtubular pasta
• 15 mlolive oil
• 10 gplain breadcrumbs
• salt and pepper to taste
• 1onion, diced
• 150 gcanned diced tomatoes
• 2garlic cloves, minced
• 150 gbeef flank steak, pounded thin
• 10 gfresh parsley, chopped

Method

1. In a small bowl, mix the plain breadcrumbs, grated parmesan, chopped parsley, half of the minced garlic, salt, and pepper.
2. Season the pounded beef flank with salt. Spread the breadcrumb mixture evenly over the meat. Roll the meat tightly and secure it with kitchen string.
3. Heat the olive oil in a pot. Sear the beef roll on all exterior sides until browned. Remove and set aside.
4. In the same pot, cook the diced onion and remaining garlic until soft. Pour in the canned diced tomatoes and season the sauce.
5. Return the beef roll to the pot. Cover and simmer slowly for over an hour until the meat is tender.
6. Boil the tubular pasta in salted water until soft, then drain.
7. Remove the string from the beef and slice it. Serve the meat and its thick tomato sauce over the hot pasta.