Italian Rollettes - cooking recipe

Ingredients

Rollettes
6 cube steaks, 5-6 oz each
1 1/4 teaspoons tony chachere's original creole seasoning
3 tablespoons olive oil
1 cup fresh breadcrumb
1/4 cup chopped onion
2 eggs, well beaten
1/4 cup chopped parsley
1/4 cup parmesan cheese, grated
Sauce
2 (6 ounce) cans tomato paste
1 cup hot water
tony chachere's original creole seasoning
1 garlic clove, minced
1 pinch basil or 1 pinch fresh basil leaf
1 (8 ounce) package spaghetti, cooked

Preparation

Rollettes:
1. Sprinkle steaks with creole seasoning. In Dutch oven, brown steaks in oil. Remove from heat and cool.
2. Meanwhile, combine bread crumbs, onions, eggs, parsley, and cheese. Mix lightly and spread evenly over steaks. Roll up and secure with toothpicks.
Sauce:
1. Combine first five ingredients in a bowl and pour over steak rolls. Bring to a boil, reduce heat, cover tightly, and simmer for 45 minutes or until tender.
2. Remove toothpicks and serve with spaghetti.