Meat Rolls from Milan, Involtini di Milano

Serves 6-8

For the involtini rolls:
8 ounces ground beef
4 ounces ground pork
2 ounces ground chicken
1½ pounds raw slices beef top sirloin, roughly 12-15 slices,
pounded to 1/8″ thickness and at around 2½ x 3″ in size
¼ cup finely grated Parmesan
6 tablespoons plain bread crumbs
2 large eggs
¼ cup minced parsley
½ teaspoon salt
½ teaspoon black pepper

For the sauce:
3 tablespoons olive oil
3 whole cloves garlic, peeled
1 onion, finely diced
1 carrot, finely diced
2 bay leaves
¼ cup red or white wine
2 cups tomato puree
2 cups beef broth
½ teaspoon salt

To make the filling, mix the ground pork, chicken, beef, Parmesan, bread crumbs, eggs, parsley, salt, and black pepper and knead it. Lay a slice of the beef top sirloin on a cutting board, and place a couple of spoonfuls of the filling at one end. Roll the filing up into the beef, making sure to tuck in the sides as you go. Secure the roll with a toothpick skewered all the way through the middle of the roll. Repeat this procedure for the rest of the slices and filling. For the sauce, heat the olive oil over medium-high heat in the side pot until it start to shimmer. Brown the involtini in the batches, on all sides, and set them aside on a plate when nicely caramelized. Turn down the heat to medium, and sauté the garlic cloves, onion, carrot, and bay leaves in the remaining oil. Add the wine, scraping loose any brown sticky bits form the bottom of the pan, and then the tomato puree, broth and salt. Return the involtini and their juices to the pot, bring to a simmer, and cover with a lid set slightly ajar. Simmer the meat rolls gently for about 1 ½ hours, turning the involtini a few times during cooking.