1For the beef rolls:
2Lay slices of beef on a long pice of baking paper. Lay another long piece of baking paper on top and gently pound the pieces of beef until they are nice and thin.
4In a bowl, mix the bread, bacon, garlic, eggs, parsley, olive oil, salt and pepper.
6Place 1-2 tbs of the mixture onto each piece of beef. Roll them tightly making sure you stuff any of the mixture that falls out back into the roll. Secure them with toothpicks.
8Heat some olive oil in a fry pan until nice and hot and sear the beef. Once they are brown on all sides take them out of the pan.
10For the sauce:
11Heat olive oil in the fry pan and add garlic and onion. Gently fry until the onion is translucent. Add the tomato paste and cook that for about a minute. Add the red wine until almost evaporated, then add the passata, basil, sugar, beef stock cube and water. Bring to the boil.
13Place beef rolls in the slow cooker and pour the sauce on top. Cook on low for 7 hours. At about 6 hours add the peas.
15Serve with pasta and lots and lots of parmesan.
17Please note that the beef rolls will shrink!
Submitted by Danielle Herlihy
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