Did this last Sunday , as the second meal from the sirloin I used to make the sandwich .
Recipe I used for the filling :
3 TBL olive oil
5 cloves garlic
2 tsp lemon zest
1/3 cup chopped basil ( I used pesto on the slices )
1/3 cup parsley
1/3 cup pecorino
1/3 cup bread crumbs
3 oz. fontina cheese ( I used Provolone slices )
Sliced Prosciutto
I use a chef's knife to process the garlic cloves .
Smash the clove with the side of the knife , and the peel comes right off .
Makes fast work of it . Only 5 more to go .
Grate the zest ,
Don't need to see much more of that . Here's the filling put together
minus the chopped basil .
Steaks were already pounded out and seasoned up a few days before .
Warming up on the counter .
Steaks warming , I clean up from making the filling .
Then get everything staged for rolling .
I used a jarred pesto in place of the chopped basil in the filling .
It actually worked better as it added more flavor .
Then the filling .
Cheese ,
Then a slice of Prosciutto
Rolled up , seam on the bottom .
Made a holder for my twine some time ago . Works out great .
I make the string about 4 X's the length of what I'm tieing .
Tie the first section off . Then make a loop and cinch it on the other end .
Roll over and tie the 2 tag ends underneath , or just cut multiple strings .
My 4 qt Dutch was to small , so I used my Son's ceramic .
Did it in 2 batches .
Never had luck with the coated cast iron . Doesn't sear good in my opinion .
Flavor is in the pot though .
For the sauce :
Chopped onion
1/4 tsp red pepper flakes . ( I used a chili paste )
5 cloves garlic
Tomato paste , browned up
1 cup dry red wine
28 oz. crushed tomatoes
2 cups beef broth . ( I used Orrington farms powdered beef base )
Add the tomato paste and the onions . Hoping to get the junk off the bottom
without adding liquid , but had to add some beef broth .
I've been buying the large can of legit whole peeled San Marzano tomatoes .
Spinning then up and vac sealing in 1 qt. Mason jars , then storing in the fridge .
Great flavor profile .
Beef goes back in ,
Add the liquids , and some dried Basil .
Lid it up and into a 325 degree oven for 2 1/2 to 3 hours .
The original recipe uses flank steak . So it needs longer cooking time .
I adjusted for sirloin , and took a look at 2 hours , because that's when I smelled it cooking .
Doesn't look so good , but smells great .
Pull the rolls ,
Skim the grease and onto the stove top to simmer ,
Get the pasta ready . I had dough mixed up , but last thing I needed at that point was another job , and another mess .
So We tend to have some higher end store bought pasta in the pantry .
Look for the stuff cut with a bronze die . Leaves a rough texture on the pasta , that really holds the sauce .
End result after simmering and thickening up .
OK ,, Sauce , or gravy ?
IF , you have Italian running through your veins and went to Nonni's house for Sunday supper and grew up calling it gravy ,
by all means , Celebrate your heritage .
IF , you watched all 6 seasons of the Soprano's and the spaghetti sauce of your youth is all of sudden " Red gravy " ,,,
No ,,, don't .
So to me , I'll call it sauce . However , what's in that pot is closer to a gravy than a sauce .
Certainly needs a designation of it's own .
This was a fantastic meal . A lot of work , but worth it .
Added a salad and some Italian bread .
Pasta had great chew to it , and all the flavors were spot on .
This will happen again for sure .
Wife's family on her Dad's side are full Italian . Had some of the best food of my life at her Aunt's house .
They called it " The Sauce " , not gravy , but " The " means something here . Shows something special , and it's " theirs " past down through that family . She cooked all the meats in stages in the sauce . Sausage , meatballs and spiedini . So good .
Thanks for lookin' .
Recipe I used for the filling :
3 TBL olive oil
5 cloves garlic
2 tsp lemon zest
1/3 cup chopped basil ( I used pesto on the slices )
1/3 cup parsley
1/3 cup pecorino
1/3 cup bread crumbs
3 oz. fontina cheese ( I used Provolone slices )
Sliced Prosciutto
I use a chef's knife to process the garlic cloves .
Smash the clove with the side of the knife , and the peel comes right off .
Makes fast work of it . Only 5 more to go .
Grate the zest ,
Don't need to see much more of that . Here's the filling put together
minus the chopped basil .
Steaks were already pounded out and seasoned up a few days before .
Warming up on the counter .
Steaks warming , I clean up from making the filling .
Then get everything staged for rolling .
I used a jarred pesto in place of the chopped basil in the filling .
It actually worked better as it added more flavor .
Then the filling .
Cheese ,
Then a slice of Prosciutto
Rolled up , seam on the bottom .
Made a holder for my twine some time ago . Works out great .
I make the string about 4 X's the length of what I'm tieing .
Tie the first section off . Then make a loop and cinch it on the other end .
Roll over and tie the 2 tag ends underneath , or just cut multiple strings .
My 4 qt Dutch was to small , so I used my Son's ceramic .
Did it in 2 batches .
Never had luck with the coated cast iron . Doesn't sear good in my opinion .
Flavor is in the pot though .
For the sauce :
Chopped onion
1/4 tsp red pepper flakes . ( I used a chili paste )
5 cloves garlic
Tomato paste , browned up
1 cup dry red wine
28 oz. crushed tomatoes
2 cups beef broth . ( I used Orrington farms powdered beef base )
Add the tomato paste and the onions . Hoping to get the junk off the bottom
without adding liquid , but had to add some beef broth .
I've been buying the large can of legit whole peeled San Marzano tomatoes .
Spinning then up and vac sealing in 1 qt. Mason jars , then storing in the fridge .
Great flavor profile .
Beef goes back in ,
Add the liquids , and some dried Basil .
Lid it up and into a 325 degree oven for 2 1/2 to 3 hours .
The original recipe uses flank steak . So it needs longer cooking time .
I adjusted for sirloin , and took a look at 2 hours , because that's when I smelled it cooking .
Doesn't look so good , but smells great .
Pull the rolls ,
Skim the grease and onto the stove top to simmer ,
Get the pasta ready . I had dough mixed up , but last thing I needed at that point was another job , and another mess .
So We tend to have some higher end store bought pasta in the pantry .
Look for the stuff cut with a bronze die . Leaves a rough texture on the pasta , that really holds the sauce .
End result after simmering and thickening up .
OK ,, Sauce , or gravy ?
IF , you have Italian running through your veins and went to Nonni's house for Sunday supper and grew up calling it gravy ,
by all means , Celebrate your heritage .
IF , you watched all 6 seasons of the Soprano's and the spaghetti sauce of your youth is all of sudden " Red gravy " ,,,
No ,,, don't .
So to me , I'll call it sauce . However , what's in that pot is closer to a gravy than a sauce .
Certainly needs a designation of it's own .
This was a fantastic meal . A lot of work , but worth it .
Added a salad and some Italian bread .
Pasta had great chew to it , and all the flavors were spot on .
This will happen again for sure .
Wife's family on her Dad's side are full Italian . Had some of the best food of my life at her Aunt's house .
They called it " The Sauce " , not gravy , but " The " means something here . Shows something special , and it's " theirs " past down through that family . She cooked all the meats in stages in the sauce . Sausage , meatballs and spiedini . So good .
Thanks for lookin' .
Last edited:
