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

1. **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.

2. 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.

3. **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.

4. 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.

5. 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.

6. Remove meat and untie the string or remove toothpicks. Slice into individual portions and serve covered in sauce with pasta of choice.

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