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The main dish, Mediterranean

Beef involtini stuffed with parmesan in tomato sauce

Beef involtini stuffed with parmesan are thin slices of beef rolled around cheese, garlic and parsley, simmered in tomato sauce, served over pasta, for 6 people. They take 50 minutes of active work, can be rolled and stored the night before, rank as medium difficulty, and cost €4.80 per person. The key to success is slicing the beef very thin before rolling it tightly so it stays tender instead of chewy.

Tonight I'm bringing out my imaginary nonna's beef involtini, hand rolled, meltingly tender in their tomato sauce, your guests will ask for the secret.

Beef involtini stuffed with parmesan in tomato sauce
For
6 people
Work
50 min
Total time
2 h
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€4.80
Calories per person
780 kcalcalculated by Kiloach, your weight coach

Under the kitchen twine, a thin slice of beef hides a parmesan filling that melts into the tomato sauce as it simmers. The result is tender meat, almost falling apart under a fork, coated in a sauce that has had time to develop flavor. The pasta served alongside soaks up that same sauce and rounds out the plate without stealing the spotlight.

This is a dish for a dinner with friends that you want to put a little more effort into, or for a family Sunday meal, especially in fall or winter when slow simmered food feels right. A simple menu around it, a green salad to start and something light for dessert, is all you need, the involtini carry the meal on their own.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 50 min
  2. The same day Nothing to do
  3. Before the guests arrive 1 step, 35 min
  4. When it's time to serve 1 step, 12 min

The day before, make the tomato sauce, roll and tie the involtini, then refrigerate everything together. Just before your guests arrive, brown the involtini and let them simmer covered in the sauce. Right before serving, cook the pasta, toss it with some sauce, and set the untied involtini on top.

The ingredients

6 people

Butcher

  • Thin slices of beef (top round or rump) 900 g

Dairy

  • Grated parmesan 120 g

Fruits and vegetables

  • Garlic 4 cloves
  • Flat leaf parsley 1 bunch
  • Onion 1

Pantry

  • Breadcrumbsoften in the pantry 60 g
  • Crushed tomatoesoften in the pantry 800 g
  • Dry white wineoften in the pantry 15 cl
  • Rigatoni or other short pastaoften in the pantry 600 g
  • Olive oiloften in the pantry 4 tbsp
  • Kitchen twineoften in the pantry 1
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Cook the chopped onion in the oil, add a clove of garlic, the white wine, then the tomatoes, season with salt and pepper, and let it simmer gently. 30 min

    A pinch of sugar at the end of cooking rounds out the tomato's acidity without anyone tasting it.

  2. Flatten the beef slices between two sheets of plastic wrap, then top each with parmesan, breadcrumbs, chopped garlic and parsley, roll tightly and tie with twine. 20 min

    Spread the slice very thin using the flat side of a heavy knife, it rolls without tearing.

  3. Arrange the involtini in a dish, cover with plastic wrap and refrigerate with the cooled sauce.

    Don't overfill them, the filling leaks out during cooking and the cheese gets lost in the sauce.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Brown the involtini on all sides in hot oil, then drop them into the tomato sauce and let it simmer gently, covered. 35 min

    Sear them over high heat, turning with tongs, so the roll stays tightly closed.

When it's time to serveThe final touches, right in front of your guests.

  1. Cook the pasta al dente, drain it, toss it with a bit of sauce and serve the untied involtini on top. 12 min

    Snip off the twine with scissors before serving, nobody wants to bite into it.

Our tips to get it right

  • Ask your butcher for scaloppine style slices, already pounded thin, it saves you from flattening the meat yourself.
  • Don't tie the twine too tight, the meat shrinks a little as it cooks and an overly tight roll turns tough.
  • If the sauce reduces too much while the involtini simmer, add a splash of hot water instead of covering the pot more.

The variations

  • Swap the beef for thin veal scaloppine for a more classic version that turns out even more tender.
  • For a vegetarian version, fill large blanched Swiss chard leaves with the same parmesan and breadcrumb mixture, and simmer them for less time in the sauce.
  • For kids, slice the meat into rounds over the pasta instead of serving it whole, they tend to eat it more easily that way.

What to serve it with

  • Simple green salad to start
  • Crusty bread for the sauce
  • A glass of light Italian red wine

Storage

The involtini keep for 2 to 3 days in the refrigerator in a sealed container, sauce included. They freeze well in their sauce for up to 2 months. Reheat gently, covered, on the stovetop or in the oven, so the meat doesn't dry out.

Questions about this recipe

Can I make involtini without kitchen twine?

You can hold the rolls together with wooden toothpicks instead of twine. Just remove them before serving, the same way you would remove the twine.

What cut of beef works if top round is too expensive?

Thin cut flank steak or beef round also work well. What matters most is slicing it thin, not the exact cut.

How do I plate the involtini so they look nice?

Slice each untied involtino in half to reveal the spiral of parmesan filling inside. Arrange the halves on top of the pasta, cut side facing up.

Can I make this for more than 6 people?

Yes, the recipe doubles easily, you just need a pan large enough for the involtini to simmer in a single layer. Allow a bit more simmering time for the sauce if you double the quantities.

Can beef involtini stuffed with parmesan, tomato sauce, and their pasta be made ahead?

Yes, it's even recommended. The recipe needs 50 min of work in total, split up like this, the day before, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make beef involtini stuffed with parmesan, tomato sauce, and their pasta?

Allow 2 h in total, including resting and cooking time, of which 50 min is actual work. The recipe is rated "medium".

How many calories are in beef involtini stuffed with parmesan, tomato sauce, and their pasta?

About 780 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does beef involtini stuffed with parmesan, tomato sauce, and their pasta cost?

About €4.80 per person, that's €28.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Remember to ask your guests about their allergies before putting your menu together.

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