Involtini of beef in tomato ragu with fusilli

Make involtini: slice the steaks into 12 equal pieces; place on a board and bash each one with a rolling pin, until about 1/2cm thick. Season with salt and pepper, grate over parmesan. Sprinkle garlic over top. Layer over the parsley leaves, then tightly roll up each slice of meat, securing with toothpicks or cocktail sticks, and season all over.

Heat 5 tablespoons of oil in a large, wide casserole pan over medium-high heat. Add involtini; sear all over.

把热量高,倒酒,让它bubble away until reduced by half. Using a slotted spoon, transfer the involtini to a plate; set aside.

Add carrot, celery and onion to pan; return to medium-high heat with another 3 tablespoons of oil. Cook for 5 minutes, or until starting to soften, then add the chopped tomatoes and 1 tin of hot water. Refill the tin again and stir in the tomato purée, then pour it into the pan. Cover and bring to the boil.

Add basil; season to taste. Cook for a further few minutes, then return the involtini to the pan and bring back to the boil. Reduce heat to low, cover with the lid askew and cook for about 45 minutes, or until the meat is tender, stirring occasionally.

When the sauce is nearly ready, cook the fusilli in a large pan of boiling salted water until al dente. Transfer the involtini to a plate, remove the toothpicks or cocktail sticks and keep warm.

Reserving some of the cooking water, drain the fusilli and add to the sauce. Mix well over the heat until glossy, adding a splash of the cooking water to loosen, if needed.

Serve the pasta as a starter, followed by the involtini with a nice fresh salad.