- 1kg/2lb 2oz tomatoes, puréed in a food processor
- 175g/6oz tomato paste
- 425ml/15fl oz water
- 1 tsp garlic salt
- 1 tsp freshly ground black pepper
- 1 tbsp olive oil
- 1 tbsp mixed dried Italian herbs
- 110g-175g/4oz-6oz pork bone with a little meat left on
- ¼ tsp salt, or to taste
- 900g/2lb rump steak, 5mm/¼in thick, cut into four slices
- 1 large bunch flatleaf parsley, roughly chopped
- 1 small bunch basil leaves, roughly chopped
- 150g/5oz dried breadcrumbs
- 3 tbsp garlic, finely chopped
- 150g/5oz parmesan, freshly grated
- 75ml/3fl oz olive oil
- 3 large oranges
- 3 tbsp olive oil
- freshly ground black pepper
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- large handful mixed green leaves
- For the tomato sauce, place the puréed tomatoes, tomato paste and water into a large saucepan over a medium heat and bring the mixture to a simmer.
- Add the garlic salt, freshly ground black pepper and olive oil and stir well.
- Add the mixed dried Italian herbs and stir well once more.
- Meanwhile, heat the olive oil a frying pan until hot, then add the pork bone. Season well with the salt and fry, turning occasionally, until browned all over.
- Add the pork bone to the tomato sauce and cook for 3-4 hours over a very low heat. Remove the pork bone from the sauce and discard.
- For the braciole, place the steak pieces between two sheets of cling film onto a strong work surface. Using a meat mallet or a rolling pin, pound the steaks to tenderise and flatten out.
- Place the parsley and the basil into a mini-food processor and blend together to a rough paste. Spread the herb mixture onto the meat.
- Mix together the breadcrumbs and the chopped garlic in a bowl. Place the breadcrumb mixture onto the meat, pressing it into the herb paste.
- Add the parmesan and salt and pepper on top of the bread-crumb mixture.
- Roll the meat pieces up, tuck in the ends, and secure with cooks' string.
- Heat the olive oil in a frying pan until hot and add the rolled meat pieces. Cook for a minute on each side, until just becoming golden-brown all over.
- Transfer the meat to the saucepan of tomato sauce, stir in and allow to simmer gently for 45-60 minutes, or until the meat is tender.
- To serve, remove the meat from the pan and place on a chopping board. Remove the string and allow the meat to rest for about five minutes, then cut the meat into 5cm/2in thick slices.
- For the salad, peel the oranges and slice into 5mm/¼in thick rounds. Remove any pips.
- Place the oranges on a plate and drizzle with oil and season, to taste, with freshly ground black pepper.
- Whisk the olive oil and balsamic vinegar together in a large clean bowl. Add the green salad leaves and mix well to coat.
- To serve, place several slices of the braciole onto plates. Pour a drizzle of tomato sauce over each. Place 2-3 orange slices alongside and top with the dressed salad leaves.