Categories: Entree - Beef
Ingredients
- 3 T. olive oil
- 1/2 C. onion, finely chopped
- 8 large cloves garlic, minced & divided
- 1/4 C. finely grated carrot
- 2 28-oz. cans crushed tomatoes
- 2 T. basil
- 1 bay leaf
- 1 t. oregano
- 1/2 t. black pepper
- 1 t. salt
- 2 C. water
- 6 oz tomato paste
- 3/4 C. pecorino cheese, shredded & divided
- 2 lb. flank steak
- 1/2 C. Parmesan cheese, shredded
- 2 T. fresh parsley, chopped
- 1/2 C. bread crumbs
- Olive oil
- Salt and pepper
- 1 cup red wine
Directions
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**For the ragout sauce, heat olive oil in a medium sauce pan over medium heat. Add onion and cook until translucent, about 3 to 5 minutes. Add carrot, celery and garlic, and cook 1 minute. Add crushed tomatoes, basil, oregano, bay leaf, pepper and salt.
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Add water and tomato paste, stirring to combine, then add 1/4 C. pecorino. Once the sauce bubbles, reduce heat and simmer uncovered while you work on the meat.
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**Rinse steak and pat dry with paper towel. Use a meat tenderizer to pound the steak, reducing thickness by a third. Sprinkle salt and pepper on both sides of meat, and rub garlic onto one side. Sprinkle 1/2 C. pecorino and Parmesan cheeses, parsley and breadcrumbs evenly over the steak. Roll steak and secure the roll with string or toothpicks.
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In a large saucepot, heat olive oil to brown the meat. Add the meat and brown on all sides, then remove to a plate. Add 1 cup red wine to deglaze the pan, scraping to remove the brown bits from the bottom. Cook until wine reduces by half, then return meat to the pan.
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Pour the ragout over the meat, making sure meat is submerged. Simmer, partially covered, for 2 to 3 hours. Test for doneness by putting a fork into the meat and turning it; the meat should come apart and loosen easily.
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Remove meat and untie the string or remove toothpicks. Slice into individual portions and serve covered in sauce with pasta of choice.