|sirloin steak: 0.5 oz (cut into 12 small thin slices)|
|garlic: 2 cloves (minced)|
|fresh rosemary: 2 tsp|
|prosciutto: 1 oz (slices cut in half)|
|grated parmesan cheese: 100 g|
|olive oil: 1/3 cup|
|red wine: 1 cup (dry)|
|carrots: 1 (finely chopped)|
|onions: 1/2 (finely chopped)|
|celery: 1 stalk (finely chopped)|
|canned red tomatoes: 2 cups|
|parsley: 1/4 cup|
|salt: 1 dash|
|black pepper: 1 dash|
Pound each piece of the beef into thin slices. Spread a little bit of the minced garlic, chopped rosemary and grated cheese over each slice. Cover this with a slice of prosciutto, and roll up into a small bundle, securing each with toothpicks.
Heat the oil in a large skillet and brown all of the bundles well on all sides, about 3-4 minutes. Transfer to a separate dish, and add the onion, carrots, and celery to the skillet. Cook until the vegetables are tender. Add the wine, and cook up until it is reduced by half, scraping up the browned bits from the bottom of the skillet. Add the tomatoes, and season with salt and pepper. Cook over medium heat, until the sauce has begun to thicken, about 5 minutes. Remove the toothpicks from the bundles, and return them to the skillet. Add the fresh parsley, and cook until heated through, about 3-4 minutes. Serve hot with a side dish of your choice.