Braised beef roulades Italian Style

Name: Braised beef roulades Italian Style
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 60 g Pine nuts; 80 g Parmesan (piece); 5 Branch/s Rosemary; 3 Garlic cloves; 2 glass/glasses (370 ml each) Roasted peppers; 6 Beef roulades (approx. 180 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3 Onions; 4 TABLESPOONS Oil; 2 TABLESPOONS Tomato paste; 400 ml dry red wine (alternatively meat broth); 1 can(s) (425 ml each) chunky tomatoes; 1 can(s) (à 850 ml) Tomatoes; 7-10 Tbsp wooden skewers

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

The most beautiful family activity on Sunday: watching the tube together! There in the oven, the Mediterranean-stuffed beef roulades stew wonderfully tender in a tomato sauce, and the anticipation of the premiere at the dining table rises

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

60 g Pine nuts
80 g Parmesan (piece)
5 Branch/s Rosemary
3 Garlic cloves
2 glass/glasses (370 ml each) Roasted peppers
6 Beef roulades (approx. 180 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3 Onions
4 TABLESPOONS Oil
2 TABLESPOONS Tomato paste
400 ml dry red wine (alternatively meat broth)
1 can(s) (425 ml each) chunky tomatoes
1 can(s) (à 850 ml) Tomatoes
7-10 Tbsp wooden skewers

Directions

1
Roast pine nuts in a pan without fat until golden brown. Take them out and let them cool down. Grate cheese. Wash the rosemary and dab dry. Remove the needles from 2 twigs and chop finely. Peel garlic and chop finely. Mix pine nuts, parmesan, chopped rosemary and 2⁄3 garlic.
2
Rinse the peppers in a sieve and let them drain. Dab roulade meat dry and season with salt and pepper. Lay the bell peppers flat on the roulades, leaving 5-6 cm free at one end. Spread the pine nut mixture on top. Roll up the roulades firmly, folding the long sides inwards by approx. 1⁄2 cm. Fix the roulades with wooden skewers.
3
Peel and chop the onions. Heat the oil in a large frying pan. Sauté the roulades in it for 5-8 minutes. Remove the roulades. Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer).
4
Fry the onions, remaining garlic, 3 rosemary sprigs and 1 tablespoon of sugar in the frying fat for about 2 minutes. Sweat tomato paste briefly. Deglaze with red wine, bring to the boil and simmer for about 5 minutes. Add whole tomatoes, crush peeled tomatoes a little bit. Bring everything to the boil, season with salt and pepper. Put the roulades in the sauce. Cover and braise in a hot oven for about 1 3⁄4 hours. Season the tomato sauce to taste. Add ciabatta and a green salad to taste.