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Ingredients
½ cup pine nuts, coarsely chopped
½ cup raisins, coarsely chopped
4 cloves garlic, minced
2 pounds beef chuck, cut into slices ⅛-inch thick
Kosher salt and ground black pepper
5 tablespoons extra virgin olive oil
1 small onion, thinly sliced
¼ cup red wine
2 large (35 ounce) cans of high quality plum tomatoes
Cooked ziti or penne
Grated Parmesan for serving
Nutritional analysis per serving (4 to 6 servings)
15 grams carbs; 96 milligrams cholesterol; 433 calories; 14 grams monosaturated fat; 6 grams polyunsaturated fat; 5 grams saturated fat; 27 grams fat; 2 grams fiber; 538 milligrams sodium; 35 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, combine pine nuts, raisins and garlic. Lay meat slices on a work surface, and season them lightly on both sides with salt and pepper. Sprinkle pine-nut and raisin mixture on one side of the slices. Roll slices up and secure them with a toothpick or tie them with kitchen string. Place them in a large, deep saute pan and add oil, onion and 4 cups of water. Place over medium heat and simmer, uncovered, until water has evaporated, about 1 ¼ hours.
- Step 2
Continue cooking, turning meat rolls with tongs, until meat is lightly browned on all sides. Add wine to pan and cook until evaporated. Drain tomatoes, reserving juice, and coarsely chop tomatoes. Add tomatoes and reserved juice to pan, and bring to a simmer. Cook until sauce is very thick, about 2 hours.
- Step 3
Remove meat from pan with tongs, remove toothpicks or cut string, and place meat on a serving platter. Season sauce with salt and pepper, and pour it over ziti or penne. Serve with meat and grated Parmesan cheese on the side.
Private Notes