Slow-cooked Italian beef rolls in tomato sauce

SERVES 2- 4

As a child, beef olives were a favourite dinner. This version delivers huge flavour.

4 slices beef schnitzel

150g fresh mozzarella balls or

1 cup grated mozzarella

¼ cup Parmesan

cheese, grated

¾ cup sultanas

½ cup pine nuts, toasted

½ cup Italian parsley, chopped

½ cup fresh breadcrumbs Zest of 1 lemon

String for tying or toothpicks Olive oil

Fresh sprigs of thyme

1 tsp sea salt and ground

black pepper

Cooked pasta or mashed potatoes, and steamed greens, to serve

TOMATO SAUCE

400g fresh or tinned tomatoes

3 garlic cloves

3 tbsp olive oil

250ml beef or vegetable

stock

½ cup red wine

1 bay leaf

½ tsp sea salt

GREMOLATA

1 garlic clove, finely chopped

1 handful Italian parsley,

roughly chopped

Zest of ½ lemon

1 Lay a piece of beef schnitzel on a board, cover with a sheet of baking paper and bash with a rolling pin to thin. Repeat with each slice.

2 Roughly tear the mozzarella into strips and combine with the Parmesan cheese, sultanas, pine nuts, parsley, breadcrumbs and lemon zest.

3 Place the cheese mixture in the middle of each piece of beef and roll up snugly. Tie with butcher’s string or use toothpicks to secure neatly.

4 Heat a splash of olive oil in a pan, then brown the beef rolls. Place in an ovenproof dish and tuck sprigs of thyme between the rolls. Season with salt and pepper.

5 For the tomato sauce, put all the ingredients into a saucepan and simmer for 15-20 minutes. Pour over the beef rolls, then cover with tin foil. Bake at 160°C for 1½ hours.

6 For the gremolata, combine the garlic, parsley and lemon zest together. Scatter over the cooked beef rolls. Serve with pasta or mashed potatoes and some steamed greens.