📝 About This Recipe
A cornerstone of Roman trattoria culture, these tender beef rolls are stuffed with savory prosciutto and aromatic herbs, then slow-simmered in a vibrant tomato sauce. This dish captures the rustic essence of Lazio's culinary heritage, offering a depth of flavor that only comes from gentle braising. Perfect for a cozy Sunday dinner, it is a comforting masterpiece that invites you to mop up every last drop of sauce with crusty bread.
🥗 Ingredients
The Meat and Filling
- 8 slices Beef top round or veal scaloppine (pounded very thin, about 1/4 inch thick)
- 8 slices Prosciutto di Parma (thinly sliced)
- 8 pieces Fresh sage leaves (large and aromatic)
- 1 Carrot (cut into 8 thin batons)
- 1 Celery stalk (cut into 8 thin batons)
- 1/2 teaspoon Kosher salt (to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
The Braising Sauce
- 3 tablespoons Extra virgin olive oil
- 1/2 Yellow onion (very finely minced)
- 1 Garlic clove (smashed)
- 1/2 cup Dry white wine (preferably a Roman Frascati)
- 2 cups Tomato passata (smooth tomato purée)
- 1/2 cup Beef broth (low sodium)
- 2 tablespoons Fresh Italian parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Place the beef slices between two sheets of plastic wrap and gently pound them with a meat mallet until they are uniform in thickness and tender.
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2
Lightly season one side of each beef slice with a tiny pinch of salt and pepper. Be cautious with the salt, as the prosciutto will add its own saltiness during cooking.
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3
Lay a slice of prosciutto over each piece of beef, followed by one sage leaf placed in the center.
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4
Place one carrot baton and one celery baton at one end of the beef slice. This provides a lovely crunch and sweetness to the center of the roll.
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5
Carefully roll the beef tightly around the filling and secure each 'involtino' with one or two toothpicks to ensure they don't unravel.
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6
In a large wide skillet or Dutch oven, heat the olive oil over medium-high heat. Add the beef rolls in a single layer.
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7
Sear the meat for about 2-3 minutes per side until deeply browned and caramelized. Remove the rolls from the pan and set aside on a plate.
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8
In the same pan, lower the heat to medium and add the minced onion and smashed garlic. Sauté for 3-4 minutes until the onion is translucent and soft.
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9
Pour in the white wine, using a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pan. Let the wine reduce by half.
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10
Stir in the tomato passata and beef broth. Season the sauce lightly with salt and pepper, bringing it to a gentle simmer.
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11
Return the beef rolls and any accumulated juices back into the skillet, nesting them into the sauce. The liquid should partially cover the rolls.
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12
Cover the pan with a tight-fitting lid and reduce the heat to low. Simmer gently for 45 to 60 minutes, or until the beef is fork-tender.
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13
Once cooked, remove the toothpicks carefully. If the sauce is too thin, simmer uncovered for the last 5 minutes to thicken to your liking.
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14
Transfer the involtini to a serving platter, spoon the rich tomato sauce over the top, and garnish with fresh parsley.
💡 Chef's Tips
Always pound the meat to an even thickness to ensure uniform cooking and easy rolling. Don't over-salt the raw meat because the prosciutto and the reduction of the sauce will concentrate the salinity. If you don't have toothpicks, you can use kitchen twine to tie the rolls, though toothpicks are more traditional and easier to manage. For an even deeper flavor, let the involtini rest in the sauce for 10 minutes after turning off the heat before serving. If the sauce becomes too thick during the long simmer, add a splash of water or more broth to keep the meat moist.
🍽️ Serving Suggestions
Serve alongside creamy polenta to soak up the delicious Roman tomato sauce. Pair with a glass of medium-bodied Italian red wine, such as a Cesanese or a Chianti Classico. Accompany with a simple side of sautéed chicory or spinach with garlic and chili flakes. Provide plenty of crusty Italian bread (pane casereccio) for 'la scarpetta'—the ritual of cleaning the plate with bread. Start the meal with a classic Roman pasta like Cacio e Pepe for a full regional experience.