Bragiolo

INGREDIENTS
6 thin slices of round steak, flattened with a mallet
400g veal mince
2 rashers bacon, diced
2 cloves garlic, crushed
2 boiled eggs chopped
½ cup parsley, finely chopped
1 tbsp oregano
½ cup grated mozzarella cheese
2 eggs, lightly beaten

Sauce
3 tbsp olive oil
2 large onions, finely chopped
5 cloves crushed garlic
1 tin tomatoes
½ cup chopped parsley
½ cup chopped basil
1 cup red wine
2 cups water
Salt and pepper to taste


METHOD
To make sauce, fry onion and garlic in olive oil until softened.Add water, wine, tomatoes, herbs and simmer for 20 minutes.

Lay steak pieces on preparation table.

Mix remaining ingredients together to make the stuffing. Place a heaped tablespoon of stuffing mixture on each piece of steak and spread out well. Season with salt and pepper.

Roll up and secure with toothpicks or tie with string.

Place in sauce and simmer for 1 ½ hours over low heat.

Remove bay leaves when serving.