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Italian Roulade

Italian Roulade

A unique and special recipe handed down in fine Italian style.

Ready in: 2 hours

Serves: 8

Complexity: very-easy

kcal: 335

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6 streaky bacon strips
2 garlic cloves, minced
¾ tsp Italian seasoning
1 tsp SIDS SALT & PEPPER to taste
1 kg beef flank steak
¼ cup grated Parmesan cheese
3 hard-boiled large eggs, sliced
¼ cup minced fresh parsley
2 tbsp olive oil
3 jars meatless pasta sauce
hot cooked spaghetti
additional minced fresh parsley


Preheat oven to 175°C. Place bacon on a microwave-safe plate lined with paper towels. Cover with additional paper towels then microwave on high 3-5 minutes until partially cooked but not crisp.
In a small bowl, mix garlic, Italian seasoning and SIDS SALT & PEPPER.
Starting at one long side, cut steak horizontally in half to within 10 mm of opposite side. Open steak flat; cover with plastic wrap. Pound with a meat mallet to 5 mm thickness then remove plastic.
Spread garlic mixture over steak; sprinkle with cheese. Layer with eggs and bacon to within 25 mm of edges then sprinkle with parsley. Starting with a long side of the steak, roll up jelly-roll style (along the grain); tie at 40 mm intervals with kitchen string.
In a Dutch oven, heat oil over medium-high heat. Brown roulade on all sides. Pour pasta sauce over top. Bake, covered, 1½-1¾ hours until meat is tender.
Remove roulade from pot then remove string and cut into slices.
Serve with sauce over spaghetti. Sprinkle with additional parsley.