Involtini di Carne

Giselle Gonzalez


I was raised in Little Italy in the Bronx, so all of my friends would invite me to their homes for dinner and visa versa. One Saturday My good friend Annette had invited me over and her Nonna (Grandma) had made this amazing dish. Of course they served their dinners in courses and this was the meat course the sauce was the pasta course. In any case I have great memories of this dish. I make it for clients and they rave about it. It's does take a little effort but for a Sunday dinner it's so worth it. Enjoy....

pinch tips: How to Freeze Fish, Meat & Poultry





25 Min


1 Hr


sliced top round steaks
1 c
parsley, italian
2 clove
2 medium
green pepper
1 medium
1 medium
1 large
can of tomatoes
2 c
beef broth, reduced sodium
1/2 c
olive oil
1 box
whole wheat spaghetti
salt and pepper to taste
1 tsp
dried oregano
1 c
fresh basil
1/2 c
parmesan cheese
bay leaf

Directions Step-By-Step

Rinse your meat, spread them out on a sheet pan and pat them dry. Set aside
Add 1 cup of fresh Parsley, 1 clove of Garlic, Salt, Pepper to the bowl of a food processor and mince, add 3 Tablespoons of Olive Oil and blits again until you have a paste.
Cut the twine in three your going to need this to keep the the meat from unrolling. It's easy you'll see. Ok for each involtini you'll need 3 pieces of twine the size of the Top Round slice. Set Aside. Working with one slice at a time Empty the contents of the food processor into a bowl and spoon some of the Salsa verde onto the one side of the slice not too much ok? Now your going to roll and bring in the sides and finish rolling almost like a Burrito, with the seam side down your going to take the first piece of twine and tie each end not too tight then the middle. Set aside onto a plate.
After you've done all of your rolls now comes the fun. Dice up your Onion Peppers, Garlic, Carrots. In a Dutch Oven or medium pot your going to add the remainder of the Olive Oil and allow it to heat up add the veggies leaving the Garlic for last. Sprinkle Salt and Pepper so it can release all of it's goodness. When the veggies are transparent then add your minced Garlic. When the liquid evaporates add little more water, and continue cooking the vegetables. When they have softened add the can of Tomatoes stir then add 1 cup of the Beef Broth if more liquid is needed then add more. It should fill half of the pot your using.
When the sauce has come to a gentle simmer this is where you add your seasonings. Take the dried Oregano and crush between the palms of your hands and add it in, you can add a Bay Leaf, Tear the Basil add as well. Taste and correct the seasoning if needed. Cover and finish cooking over low heat. After the Carrots and oter vegetables are throughly cooked you can mash the veggies or blend them to intergrate the sauce or just leave as is.
In a pan add some Olive Oil, allow it to heat up then your going to add your Involtini you want a nice sizzle. Brown all sides then add to the sauce. Cook in a nice lazy simmer for about 1/2 hour, in the meantime start up on your Pasta. You can use Spaghetti, or any good round pasta tha can hold the sauce. When the pasta is done empty the water reseving 1 cup of the pasta water.
Pour the Pasta into a Bowl and add the Sauce combine well for each serving you can serve two involtini's. Enjoy !!!

*the reason I add carrots it's to sweetened the sauce Tomatoes can give a sauce a bitter flavor.

About this Recipe

Course/Dish: Beef, Pasta