1 Lb. Round Steak (1/4" thick)

1/2 Cup Fine Dry Bread Crumbs

1/2 Cup Parsley (chopped)

1 Cup Onion (finely chopped)

3 Tbsp. Parmesan Cheese

1 Egg (lightly beaten)

3 Cloves Garlic (finely minced)

1/4 Cup Oil

1/2 Cup Celery (chopped)

1/4 Cup Dry Red Wine

2 Bay Leaves

1 28-Oz. Can Crushed Tomatoes

1 Tsp. Salt

1 Tsp. Sugar

1 Tsp. Oregano

1 Tsp. Basil

1/8 Tsp. Pepper

8 Oz. Rigatoni (cooled & drained)


Pound steak to 1/8" thickness.

Stir together bread crumbs, parsley, 1/2 cup onion, cheese, egg and 1 clove of garlic.

Spread mixture on steak and roll up jellyroll style; secure with toothpicks.

In a 5-qt Dutch oven, heat oil over medium heat.

Brown meat, turning often; remove from pan.

Add remaining onion, garlic, and the celery and saute for 5 minutes.

Add all remaining ingredients except rigatoni.

Bring to a boil and reduce heat.

Return meat to pot, cover and simmer 1 & 1/2 hours, or until meat is tender stirring occaisionally.

Remove meat, slice and serve over rigatoni with sauce.


Instead of malting the sauce, use basic tomato sauce and add bay leaves, wine, and celery to speed cooling time and save energy.

Have the butcher run the meat through the cubing machine when you buy it to save a lot of pounding.