Roman-style Beef Rolls (Beef Braciole) in sauce
The Sunday dish is a great classic, easy to prepare and with a guaranteed taste. The Roman-style rolls are very tasty and light and the sauce is an excellent condiment for every type of pasta.
✓ 800gr of beef slices
✓ 100g of mortadella
✓ 2 carrots
✓ 1 celery stalk
✓ 800gr of tomato sauce
✓ ½ glass of white wine
✓ 1 clove of garlic
✓ black pepper
✓ extra virgin olive oil
1 Beat the beef slices, salt and pepper lightly inside. Place a thin slice of mortadella on top, a strip of celery and a few strips of carrot. Roll up the slices and tie them with a few turns of white kitchen thread or pin them with a toothpick.
2 In a skillet with the wide bottom or in a pan, heat oil and fry the jacketed garlic, a piece of celery and carrot. Add the rolls and brown them well on both sides; pour the white wine and let it evaporate. Remove the garlic.
3 Pour the tomato puree and ½ glass of water. Add the salt and a pinch of black pepper; lower the heat, cover with a lid and simmer for about 40 minutes.
4 Before serving the rolls, gently remove the wire or the toothpick.
Accompany the rolls with pasta sauce or with a vegetable side dish.
You can substitute mortadella with prosciutto, pancetta or speck ham.
Release the celery stops from any filaments after washing them.
The rolls are also excellent in white, before frying them garnish with a sage leaf, pass them in flour and pour over 1 glass of white wine.
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