The Hairy Bikers' braciole recipe
 An oozy, cheesy, salty, meaty, Swiss roll. Totally delicious and perfect for feeding a crowd. 1 x 800g/1lb 12oz piece topside beef, cut into 6 slices lengthways50g/1¾oz grated Parmesanbunch fresh flatleaf parsley, finely chopped2 garlic cloves, finely chopped1 lemon, zest only6 slices parma ham or prosciutto, cut in half200g/7oz block hard mozzarella, sliced 6 large basil leaves6 anchovy fillets2 tbsp olive oil, plus extra if neededsalt and freshly ground black pepper300–350g/10½oz–12oz pappardelle, to serve 1 x 800g/1lb 12oz piece topside beef, cut into 6 slices lengthways 50g/1¾oz grated Parmesan bunch fresh flatleaf parsley, finely chopped 2 garlic cloves, finely chopped 1 lemon, zest only 6 slices parma ham or prosciutto, cut in half 200g/7oz block hard mozzarella, sliced 6 large basil leaves 6 anchovy fillets 2 tbsp olive oil, plus extra if needed salt and freshly ground black pepper 300–350g/10½oz–12oz pappardelle, to serve 1 onion, finely chopped3 garlic cloves, grated150ml/5fl oz white wine1 tsp chopped fresh oregano or dried400g tin chopped tomatoessalt and freshly ground black pepper 1 onion, finely chopped 3 garlic cloves, grated 150ml/5fl oz white wine 1 tsp chopped fresh oregano or dried 400g tin chopped tomatoes salt and freshly ground black pepper Method For the stuffed beef, take each slice of topside and place between two pieces of cling film. Bash with a meat tenderiser until very thin (around 3mm). Try to make sure you do not split or tear the meat.Mix together the Parmesan, parsley, garlic and lemon zest in a bowl. Season with plenty of black pepper.Lay out each beef slice with the shorter end facing you. Cover a slice with a piece of ham and then cover with some mozzarella, leaving a thick border along the two long sides and the top. Sprinkle over some of the Parmesan mixture. Put a basil leaf along the bottom side and place an anchovy fillet on top of it.Roll the beef up quite tightly and secure with a cocktail stick. Repeat until you have stuffed and rolled all 6 pieces of beef.Heat the oil in a large lidded sauté pan and brown the meat on all sides. Remove and leave to rest while you make the tomato sauce. For the tomato sauce, add more oil to the pan if necessary and add the onion. Stir the onion to help deglaze the pan. When it is soft and translucent, add the garlic and cook for a further couple of minutes. Add the white wine, bring to the boil and cook until it has reduced by half. Add the oregano, tomatoes and 200ml/7fl oz water. Bring to the boil, season with salt and pepper and then simmer for 5 minutes. Return the beef to the pan along with any meat juices, pushing the beef into the sauce.Simmer over a very low heat for around 1–1½ hours, partially covered, until the meat is very tender. Do not turn the heat up during this time – any aggressive heat can push the filling out of the beef.Meanwhile, cook the pappardelle in a saucepan of lightly salted water according to packet instructions. Remove the beef from the sauce and slice. Add the cooked pappardelle to the sauce and mix to coat well. Divide the pasta between plates and top with the sliced beef rolls. For the stuffed beef, take each slice of topside and place between two pieces of cling film. Bash with a meat tenderiser until very thin (around 3mm). Try to make sure you do not split or tear the meat. For the stuffed beef, take each slice of topside and place between two pieces of cling film. Bash with a meat tenderiser until very thin (around 3mm). Try to make sure you do not split or tear the meat. Mix together the Parmesan, parsley, garlic and lemon zest in a bowl. Season with plenty of black pepper. Mix together the Parmesan, parsley, garlic and lemon zest in a bowl. Season with plenty of black pepper. Lay out each beef slice with the shorter end facing you. Cover a slice with a piece of ham and then cover with some mozzarella, leaving a thick border along the two long sides and the top. Sprinkle over some of the Parmesan mixture. Put a basil leaf along the bottom side and place an anchovy fillet on top of it. Lay out each beef slice with the shorter end facing you. Cover a slice with a piece of ham and then cover with some mozzarella, leaving a thick border along the two long sides and the top. Sprinkle over some of the Parmesan mixture. Put a basil leaf along the bottom side and place an anchovy fillet on top of it. Roll the beef up quite tightly and secure with a cocktail stick. Repeat until you have stuffed and rolled all 6 pieces of beef. Roll the beef up quite tightly and secure with a cocktail stick. Repeat until you have stuffed and rolled all 6 pieces of beef. Heat the oil in a large lidded sauté pan and brown the meat on all sides. Remove and leave to rest while you make the tomato sauce. Heat the oil in a large lidded sauté pan and brown the meat on all sides. Remove and leave to rest while you make the tomato sauce. For the tomato sauce, add more oil to the pan if necessary and add the onion. Stir the onion to help deglaze the pan. When it is soft and translucent, add the garlic and cook for a further couple of minutes. Add the white wine, bring to the boil and cook until it has reduced by half. Add the oregano, tomatoes and 200ml/7fl oz water. Bring to the boil, season with salt and pepper and then simmer for 5 minutes. Return the beef to the pan along with any meat juices, pushing the beef into the sauce. For the tomato sauce, add more oil to the pan if necessary and add the onion. Stir the onion to help deglaze the pan. When it is soft and translucent, add the garlic and cook for a further couple of minutes. Add the white wine, bring to the boil and cook until it has reduced by half. Add the oregano, tomatoes and 200ml/7fl oz water. Bring to the boil, season with salt and pepper and then simmer for 5 minutes. Return the beef to the pan along with any meat juices, pushing the beef into the sauce. Simmer over a very low heat for around 1–1½ hours, partially covered, until the meat is very tender. Do not turn the heat up during this time – any aggressive heat can push the filling out of the beef. Simmer over a very low heat for around 1–1½ hours, partially covered, until the meat is very tender. Do not turn the heat up during this time – any aggressive heat can push the filling out of the beef. Meanwhile, cook the pappardelle in a saucepan of lightly salted water according to packet instructions. Meanwhile, cook the pappardelle in a saucepan of lightly salted water according to packet instructions. Remove the beef from the sauce and slice. Add the cooked pappardelle to the sauce and mix to coat well. Divide the pasta between plates and top with the sliced beef rolls. Remove the beef from the sauce and slice. Add the cooked pappardelle to the sauce and mix to coat well. Divide the pasta between plates and top with the sliced beef rolls.