INGREDIENTS
For the beef braciole:
1.2 Kg of sliced feather steak (about 20 slices)
A little bunch of fresh flat-leaf parsley
A little bunch of tender celery leaves
3 cloves of garlic, peeled
1 little shallot, peeled
Black pepper, freshly ground
150 g of Parmigiano Reggiano or Pecorino cheese, diced in to 1 inch pieces
For the sauce:
5 tablespoons of extra virgin olive oil
1 big onion, diced
1 glass of dry red wine
3 x 400 g good-quality tinned chopped tomatoes
2 bay leaves
1 teaspoon of sugar
Salt