Stuffed Beef in Tomato Sauce Involtini in Sugo

Ingredients

• 4 ( 4-oz.) beef scaloppine from top round, pounded to 3⁄16″ thickness
• Kosher salt and freshly ground black pepper, to taste
• 5 cloves garlic, minced
• 1⁄4 cup finely grated Pecorino Romano
• 4 thin slices prosciutto
• 7 fresh basil leaves
• 1⁄4 cup extra-virgin olive oil
• 1 onion, minced
• 1⁄4 cup tomato paste
• 1⁄2 cup red wine
• 1 cup beef broth
• 1 (28-oz.) can whole peeled tomatoes, preferably San Marzano, undrained and pureed

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