Beef Involtini With Grape Tomato Sauce

• 4 tablespoons extra virgin olive oil
• 2 anchovy fillets, chopped
• 4 fat garlic cloves, 2 sliced, 2 minced
• 1 pint grape tomatoes, halved lengthwise
• 1 cup canned crushed tomatoes
• Kosher salt
• black pepper
• 1 tablespoon minced sage
• 1 tablespoon minced rosemary
• 1 pound shaved beefsteak
• 2 tablespoons chopped parsley
• Boiled fettuccine, for serving

1. In a large skillet, heat 2 tablespoons of olive oil over medium heat.
2. Add anchovies and stir until they begin to dissolve.
3. Add sliced garlic and cook until fragrant, about 30 seconds.
4. Add grape tomatoes and crushed tomatoes, and season with salt and pepper.
5. Bring to a simmer and cook over medium-low heat, stirring occasionally, until thickened, about 15 minutes.
6. Remove from heat.
7. Meanwhile, mix sage, rosemary and minced garlic in a small bowl.
8. Lay a slice of beef on a work surface.
9. Sprinkle a little herb mixture on top, and season with salt and pepper.
10. Starting with a short end, roll up, tucking in sides; transfer to a large plate.
11. Repeat with remaining meat.
12. In another skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat.
13. Season meat rolls with salt and pepper.
14. Working in batches, brown them all over, about 30 seconds per side; transfer to tomato sauce.
15. Stir parsley into sauce and cook over medium heat until involtini are heated through, 2 to 3 minutes.
16. Spoon involtini and sauce into a shallow bowl or plates, and serve with fettuccine.

extra virgin olive oil, anchovy, garlic, grape tomatoes, tomatoes, kosher salt, black pepper, sage, rosemary, beefsteak, parsley

Taken from cooking.nytimes.com/recipes/1014142 (may not work)