Ingredients （4 Servings）
| Beef round | 700g | |
| Dry-cured ham | 4 slices | |
| Garlic (slice) | 2 | |
| Parsley stalk and leaf | 12 | |
| Bay leaf | 1 | |
| Tomato sauce | 700cc | |
| Consommé (solid) | 2 | |
| Onion | 2 | |
| Olive oil | 40cc | |
| Salt and pepper | Small amount | |
| Italian parsley | 16 | |
| Wheat flour | Small amount | |
| Pasta | 2 bundles | |
| Cauliflower | Appropriate amount | |
Instructions
- Extend the beef topside to a thickness of 3-4mm with a tenderizer.
- Put the parsley and garlic into the center of the meat and then wrap tightly from the edges.
- After rolling tightly, cover the area around the meat with the dry-cured ham and then wrap with a kite string.
- Cover the surface with the wheat flour and cook in the olive oil. When cooking, remove the oil that appears while rolling.
- Pour in the red wine when it turns a well-cooked color.
- After firing the alcohol, mix together the tomato sauce, consommé, onion and bay leaf to make the sauce.
- Close the lid on the sauce you have made together with the meat and boil well for around 10 minutes.
- Separately boil the pasta and cauliflower in different pots.
- Transfer the meat to a dish, add and adjust the salt and pepper to the sauce, and then arrange the pasta and cauliflower. Finally, dress with the Italian parsley.
★ Notes★
● Thoroughly boil the sauce at a medium heat.
● Cut the meat in intervals of about 2cm.
