Stuffed Beef in Tomato Sauce Involtini in Sugo
Ingredients
- 4 ( 4-oz.) beef scaloppine from top round, pounded to 3⁄16″ thickness
- Kosher salt and freshly ground black pepper, to taste
- 5 cloves garlic, minced
- 1⁄4 cup finely grated Pecorino Romano
- 4 thin slices prosciutto
- 7 fresh basil leaves
- 1⁄4 cup extra-virgin olive oil
- 1 onion, minced
- 1⁄4 cup tomato paste
- 1⁄2 cup red wine
- 1 cup beef broth
- 1 (28-oz.) can whole peeled tomatoes, preferably San Marzano, undrained and pureed
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