Nana’s Italian Roulade is a mouthwatering dish that combines the rich flavors of Italy with a unique twist. This delectable creation is a perfect blend of tender meat, savory fillings, and aromatic herbs, making it a true culinary masterpiece.
Starting with a thin layer of succulent beef or chicken, Nana skillfully spreads a delightful mixture of cheese, spinach, and sun-dried tomatoes. The meat is then rolled tightly, creating a beautiful spiral of flavors. The roulade is gently baked until the meat is juicy and the cheese is melted to perfection.
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Nana’s Italian Roulade
Course: MainCuisine: ItalianDifficulty: Easy6
servings30
minutes1
hour15
minutes331
kcalNana’s Italian Roulade is a mouthwatering dish that combines the rich flavors of Italy with a unique twist. This delectable creation is a perfect blend of tender meat, savory fillings, and aromatic herbs, making it a true culinary masterpiece.
Ingredients
6 bacon strips
2 garlic cloves, minced
3/4 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 beef flank steak (1-1/2 to 2 pounds)
1/4 cup grated Parmesan cheese
3 hard-boiled large eggs, sliced
1/4 cup minced fresh parsley
2 tablespoons olive oil
3 jars (24 ounces each) meatless pasta sauce
Hot cooked spaghetti
Additional minced fresh parsley
Directions
- Preheat oven to 350°. Place bacon on a microwave-safe plate lined with paper towels. Cover with additional paper towels; microwave on high 3-5 minutes or until partially cooked but not crisp. In a small bowl, mix garlic, Italian seasoning, salt and pepper.
- Starting at a long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; Pound with a meat mallet to 1/4-in. thickness
- Spread garlic mixture over steak; sprinkle with cheese. Layer with eggs and bacon to within 1 in. of edges; sprinkle with parsley. Starting with a long side of the steak, roll up jelly-roll style (along the grain); tie at 1-1/2-in. intervals with kitchen string.
- In a Dutch oven, heat oil over medium-high heat. Brown roulade on all sides. Pour pasta sauce over top. Bake, covered, for 1-1/2-1-3/4 hours or until meat is tender.
- Remove roulade from pot; remove string and cut into slices. Serve with sauce over spaghetti. Sprinkle with additional parsley
