All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
A link to %this page% was e-mailed
In a deep skillet over medium-high heat, brown the beef rolls on all sides in the olive oil. Remove to a plate as they brown and set aside.
Add the chopped pancetta to the pan, along with the onion, sliced garlic, and carrot. Lower the heat to medium-low and cook, stirring occasionally, until the vegetables are soft but not brown. Add the wine, increase the heat slightly, and cook, scraping any brown bits from the bottom of the pan. When the wine is reduced by half, add the tomatoes and continue cooking for 5 minutes, to reduce and thicken tomatoes into a sauce.
Stir the pepper flakes into the sauce and add the beef rolls, spooning sauce over to cover well. Season with salt and pepper and reduce the heat to medium-low. Cover the pan and cook 25 minutes. Serve immediately.