Today I am making my sauce with "braciole", but without the other typical meat ingredients - meatballs and sausage.
Ingredients for 2 servings:
For the braciole or involtini
4 slices of lean beef, pork or veal (I am using pork slices taken from the rib roast)
Salt and pepper
For the sauce:
1 small can of plum tomatoes in juice or puree
1 small onion
1 garlic clove
Fresh basil leaves
Salt and pepper to taste
Trim any excess fat from the meat slices, gently pound them with a meat mallet and season them as follows, with salt, pepper, finely chopped garlic, chopped parsley, grated Parmesan cheese:
spread the slice of meat with a scant 1/2 tsp. of the chopped garlic, about a teaspoon of chopped parsley, about a teaspoon of grated cheese, lightly salt and pepper.
Then tightly roll up the slice of meat and secure with a toothpick.
Pour a couple of tablesppons of extra virgin olive oil into a medium fry pan, heat the oil over medium heat and then add the "involtini", a small onion and a clove of garlic