1 boneless beef round steak, cut 3/4-inch thick, about 2 pounds
2 tablespoons flour
3/4 teaspoon pepper
2 tablespoons olive oil
1 pound uncooked spaghetti
2 tablespoons fresh Italian parsley
2 tablespoons grated parmesan cheese
For the flling:
1/2 cup seasoned dry bread crumbs
1/4 cup chopped fresh Italian parsley
2 tablespoons grated parmesan cheese
1 clove garlic, crushed
For the sauce:
1 28-ounce can plum tomatoes, undrained, broken up
1 6-ounce can tomato paste
1/2 cup water
2 teaspoons dried basil leaves
Heat oven to 300 degrees. Trim fat from beef steak; sprinkle with flour and pepper. Pound steak to 1/2-inch thickness. Combine filling ingredients; spread evenly over steak, leaving 1 inch at both narrow ends. Starting at one narrow end, roll steak up jelly-roll fashion; tie steak roll securely with string at 2-inch intervals. In Dutch oven, heat oil over medium heat until hot. Add steak roll; brown evenly.
To same pan, add sauce ingredients. Bring to a boil; cover tightly. Cook in 300-degree oven for 13/4 to 2 hours, or until beef is tender.
Meanwhile, cook spaghetti according to package directions. Keep warm.
Remove string from steak; carve into 3/4-inch slices. Arrange beef slices on spaghetti; top with sauce. Garnish with parsley and cheese.
Yield: 6 servings