Tomaxelle - Traditional Ligurian Stuffed Beef Rolls

Ingredients

Tomato sauce

2 cups

White wine

1 cup

Olive oil

2 tablespoons

Salt

to taste

Black pepper

to taste

Marjoram

1 tablespoon, fresh or dried

Parsley

2 tablespoons, chopped

Garlic

2 cloves, minced

Eggs

2, beaten

Parmesan cheese

1 cup, grated

Stale bread

2 cups, soaked in water and squeezed

Beef slices

8, thinly sliced

Instructions

1. In a large bowl, combine the soaked and squeezed stale bread, grated Parmesan cheese, beaten eggs, minced garlic, chopped parsley, marjoram, salt, and pepper. Mix thoroughly until you have a cohesive stuffing.
2. Lay out the thinly sliced beef on a flat surface. Divide the stuffing equally among the beef slices, spreading it evenly.
3. Roll up the beef slices tightly, sealing the stuffing inside. Secure each roll with toothpicks or kitchen twine.
4. In a large pan, heat the olive oil over medium heat. Add the beef rolls, browning them evenly on all sides. This will seal in the juices and give them a nice color.
5. Pour in the white wine, allowing it to evaporate. This will deglaze the pan, lifting the browned bits from the bottom, adding a depth of flavor to the sauce.
6. Pour in the tomato sauce, ensuring that the beef rolls are well-coated. Cover the pan, reduce the heat to low, and allow the tomaxelle to simmer for about 2 hours. During this time, the meat will turn tender and absorb the flavors of the sauce and stuffing.
7. Before serving, carefully remove the toothpicks or kitchen twine from the beef rolls. Serve hot, garnished with additional parsley if desired.