Marinara Sauce Ingredients:
- 6 cloves garlic
- 8 Tbsp. extra-virgin olive oil
- One 28 oz. can of whole plum tomatoes (packed only in tomato juice)
- Salt and pepper
- 10 basil leaves
Fabio's Marinara Sauce Instructions:
- Smash the garlic with the back of a knife.
- Place the garlic and 5 tbsp. of olive oil in a saucepan and cook over medium heat until the garlic is golden brown.
- Add tomatoes and generous pinches of salt and pepper.
- Cook over medium-high heat until the sauce is thick and no longer watery, about 10-15 minutes.
- Add the remaining 3 tbsp. of olive oil and turn the heat to high.
- Stir, crushing the tomatoes with the back of a wooden spoon.
- Cook until the oil turns red, then turn off the heat and add the basil at the very end.
Italian Stuffed Beef Ingredients:
- 3 cups Fabio's Tomato Sauce
- 8 pieces beef shoulder or blade, 3 oz. each, cut to about 1/3 inch thick
- 8 slices prosciutto, or ham if you prefer
- 9 Tbsp. olive oil
- 3 Tbsp. garlic, minced
- ⅔ cup Parmesan cheese, grated
- 8 sprigs rosemary (pick ones with a firm stalk)
- Salt and pepper
Italian Stuffed Beef Instructions:
- Heat the tomato sauce in a small saucepan.
- Place the beef in batches of 2 pieces between sheets of plastic wrap and pound them to about ⅓ inch thick with the pitted side of a meat mallet.
- Lay a slice of prosciutto on each piece of flattened beef.
- Top each one with about 1 tbsp. of olive oil, minced garlic, and parmesan.
- Roll the pieces up like cigars.
- Using a skewer, pierce a hole in the center of each roll and insert a sprig of rosemary to secure it.
- Heat the remaining oil in a large sauté pan with a lid.
- Sear the beef rolls on all sides, seasoning with salt and pepper as you sear.
- Cover the rolls with tomato sauce and cook, covered, over medium heat for approximately 10 minutes, or until they are cooked through.
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