Ingredients:
- 1 lb bottom or top round steak (you can use chicken breast or boneless pork instead)
- 2 28oz can crushed tomatoes
- 1 28oz can whole peeled tomatoes
- 1 onion
- 1 stalk celery
- 1 carrot
- 1 package chopped spinach, thawed
- 1/4 c. raisins or currents
- 3 tbsp shredded or grated parmesan
- teaspoon minced garlic
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dry oregano
- 1 tsp pepper
- 1/2 tsp ground nutmeg
- pinch Splenda or Sugar
- tbsp canola oil
- optional: one package thicker rice noodles (like spaghetti or linguini style), to serve as a pasta in the sauce
- In a small bowl, mix garlic powder, onion powder, pepper, nutmeg and oregano. Set aside.
- Prep onion, carrot, celery, spinach. Thaw and squeeze out the moisture from spinach. Grate carrot. Dice small 1/2 of onion and celery to go in the filling. Chop the remaining onion and celery larger for the chunky tomato sauce. Set aside.
- Place meat between two sheets of plastic wrap. Pound the meat thin. If the piece of meat will be too large once stuffed, you might want to cut into 2 portions at this point, then prep two rolls.
- Heat up dutch oven and add 1 tbsp oil. Saute small diced veggies, spinach and half of each the raisins and grated carrot til tender but veggies are still intact. Add 1/2 the garlic and large pinch of dry seasoning mix, saute 1 minute more. Do not burn garlic. Turn off heat, remove veggies into a bowl.
- Add all the parmesan to veggies. Mix together.
- Lay out the pounded meat flat. Put filling onto half of the meat (towards yourself). Do not worry if you have extra filling, it can be added to the sauce later.
- Slowly roll up the meat tightly, rolling in the ends a little to keep the filling in. Use butcher string to tie up the roll or use toothpicks to hold together. Season the outside of the roll with another large pinch of dry seasoning mix.
- Heat up pan, add a little more oil if necessary. Brown beef rolls on all sides. Remove from pan and set aside.
- Add remaining cut veggies, grated carrot and raisins to pan and saute for a few minutes. Add tomatoes, crushing with your hands the whole tomatoes, leaving them chunky. Add all the liquid too. Also add in any remaining seasonings, splenda/sugar and any leftover stuffing mixture at this time.
- Put beef rolls into the sauce, push them into the sauce so they are covered. Cover the dutch oven and slow simmer for 30 minutes.
- At this time, prep noodles til al dente.
- When sauce is done, turn off heat and remove beef rolls. Let sit for 5 minutes, then slice rolls to about one inch thick.
- Add pasta to sauce and mix to coat. Let sit a couple minutes for sauce to absorb a bit into noodles.
- Serve pasta topped with sliced beef roll. Add a little sauce and perhaps a little more parmesan cheese.
