|Prep time||30 minutes|
|Cook time||30 minutes|
|I am cooking in|
|Ounce||pecorino romano cheese|
|Ounce||green italian olives|
Cut beef and pound to a consistent flatness.
In a mixing bowl mix 1 cup chopped parsley (any greens), grated cheese and nutmeg until well blended.
Season meat with salt and pepper then spread the mixture over beef evenly. Roll up each piece and tie securely with two pieces of butcher twine. Season outside of the rolls with salt and pepper and dredge in flour. Place the beef rolls in the pan until brown 8 to 10 minutes. Turn it over and cook for another 2 to 3 minutes, keep rolling and cooking until done. Remove the excess fat. Add 3 tablespoons chopped parsley, olive, red wine and tomato sauce. Bring to a boil then simmer for 10 minutes.
fry chopped onions, garclic, thyme. Add the tomatoes when the onions are tender, cook for 20 minutes.