This is a great dish to make on a wintery Sunday afternoon. It has that great Italian tomato and vegetable base that I love.

500 g (1.1 lb) grass-fed beef schnitzel, cut into 4 slices about ¼ -cm (10^th inch) thick

salt and freshly ground black pepper, to taste

4 slices prosciutto

1 tbsp pine nuts

2 tbsp grated Pecorino Romano

2 cloves garlic, chopped

2 tbsp chopped fresh Italian parsley

½ cup olive oil

coconut flour, for coating

1 medium brown onion, finely chopped

2 carrots, peeled and finely chopped

2 stalks celery, finely chopped

2 bay leaves

1 cup dry red wine

½ cup beef stock (broth)

1kg (2.2 lbs) Italian (Roma) tomatoes, skinned and chopped fine

¼ cup tomato puree

¼ cup fresh basil leaves, torn into small pieces

Place each slice of beef between two sheets of plastic wrap and pound with a meat pounder until ½-cm (10^th inch) thick. Remove plastic and sprinkle with salt and pepper. Lay prosciutto on top of each slice and sprinkle evenly with pine nuts, Pecorino Romano, garlic and parsley. Roll up the slices, tucking in the ends, and tie with kitchen string.

Heat ¼ cup olive oil in a large frying pan over medium heat. Coat the braciole in flour, shaking off any excess, then place in the pan. Cook until browned on all sides, about 10-15 minutes.

Heat the remaining oil in a large saucepan over medium heat. Add onion, carrots and celery. Cook, stirring, until tender but not browned, about 10 minutes. Add braciole and bay leaves and season with salt and pepper.

Add wine and cook until most of the liquid evaporates, about 2 minutes. Pass the tomatoes and their juices through a food mill or sieve into the saucepan. Add the stock (broth) to the saucepan. Add tomato purée, turn heat to low and simmer until beef is tender, 1½ –2 hours.

Sprinkle basil over the braciole and cook for 2 minutes longer. Remove string and transfer to serving plates. Spoon the sauce over and serve at once.

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