Beef Rolls

8 thin slices of Pancetta + 2 T. finely chopped pancetta

8 thin eye-of-round beef cutlets, thinly pounded

2 cloves garlic, minced

1/4 cup chopped parsley

1 T. salted capers

3 oz. caciocavallo or Parmesan cheese, cut into match sticks

1/4 c. extra virgin olive oil

1 onion, chopped

1 carrot, chopped 1/2 c. dry red wine

2 cups dry red wine

32 oz. can of San Marzano tomatoes, chopped

1/2 tsp. red pepper flakes

salt and pepper

Layer the beef cutlet with the pancetta slices; sprinkle each with garlic, capers and parsley. Place a couple of the match stick pieces of cheese on top of each and roll. Secure with toothpicks.

Brown the beef rolls with olive oil on a high heat on all sides; set aside.

Add the chopped pancetta, onion and carrots to the skillet and lower the heat. Soften the vegetables and add the wine and tomatoes. Reduce liquid to 1/2 and stir in the seasonings; add the beef rolls back in and continue cooking for ~25 minutes. Serve with homemade noodles.