Homemade Pasta with Italian Beef Roll

Joann Mathias


Isn't it amazing how so many memories are associated with food. Birthdays, anniversaries, holidays, parties, barbecues, or just Sunday dinner. They all conjure up images of wonderful meals shared with friends and loved ones.

For me, this 'Homemade Pasta with Italian Beef Roll' does that and more. When my daughter was just a little thing, this dinner was a family project. She learned the long process of making pasta dough. The rolling and resting, more rolling and resting, until at last you have achieved the desired thickness.

pinch tips: How to Tie a Roast





2 Hr


1 Hr


ingredients for basic pasta dough:
4 c
1/2 tsp
3 large
1/2 c
ingredients for italian beef roll:
1 large
egg, slightly beaten
1/4 c
grated parmesan cheese
1/4 c
chopped parsley
1 Tbsp
1 clove
garlic, minced
1/2 c
dry red wine
1/4 c
tomato paste
1 1/2 lb
round or flank steak
1/2 lb
ground pork
1/4 lb
ground ham
1 Tbsp
olive oil
1 large
onion, chopped
1/4 c
cognac or brandy
1 c
beef broth
1 tsp
dried oregano

Directions Step-By-Step

Directions for pasta:
Mix flour and salt. Add eggs and beat well. Stir in just enough water to form very stiff dough. Knead till dough is smooth and elastic. Divide dough in half. On floured surface roll half as than as possible. Cover and let rest a few minutes. Repeat rolling and resting until dough is 21 x 15-inch rectangle. Rest 20 minutes. Roll loosely. Slice 1/8 inch wide. Unroll. Let dry on rack 2 hours minimum. Repeat with other half of dough.
To cook. Drop pasta into boiling salted water and cook uncovered about 8 minutes. Keep warm till served.
Directions for meat roll:
With a meat mallet, pound a generous amount of salt and pepper into the meat until it is 1/4 inch thick.
Combine egg, pork, ham, Parmesan cheese, and parsley. Spread pork mix evenly over steak. Roll like a jelly roll. Tie with string. In large skillet, brown meat on all sides in mix of olive oil and butter. Add onion and garlic. Cook until onion is tender but not brown. Remove from heat. Add cognac or brandy and ignite. When flame burns out, return to heat. Add wine and simmer till nearly evaporated. Stir in beef broth, tomato paste and oregano. Cook and simmer 45 minutes, basting occasionally.
Remove meat, slice and arrange a top hot pasta. Skim fat from sauce and pour sauce over all.

About this Recipe

Course/Dish: Beef, Pasta
Regional Style: Italian