Involtini di manzo alla romana (Roman style beef roulades in tomato sauce)

Name: Involtini di manzo alla romana (Roman style beef roulades in tomato sauce)
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 2 Carrots (approx. 250 g); 2 (approx. 125 g) stalks of celery; 1 medium onion; 1 Garlic clove; 8 Beef slices for braising (e.g. cut from the Semer roll); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 16 discs Pancetta (100-120 g); 6 TABLESPOONS Olive oil; 1 can(s) (850 ml) Tomatoes; 800 g waxy potatoes; 1–2 Branches of rosemary; 2 stem(s) Parsley; 2 (3 l capacity) Freezer bag; 8 little wooden skewers

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

2 Carrots (approx. 250 g)
2 (approx. 125 g) stalks of celery
1 medium onion
1 Garlic clove
8 Beef slices for braising (e.g. cut from the Semer roll)
7-10 Tbsp Salt
7-10 Tbsp Pepper
16 discs Pancetta (100-120 g)
6 TABLESPOONS Olive oil
1 can(s) (850 ml) Tomatoes
800 g waxy potatoes
1–2 Branches of rosemary
2 stem(s) Parsley
2 (3 l capacity) Freezer bag
8 little wooden skewers

Directions

1
Clean, wash and drain the carrots and celery. Cut the vegetables into 8 thin sticks of about 10 cm each. Finely dice the vegetable segments. Peel onion and garlic. Dice onion, chop garlic
2
Cut open the freezer bag, place the slices of meat between them one after the other and beat flat. Sprinkle the slices of meat with salt and pepper and cover each with 2 slices of pancetta. Place a carrot and celery stick on each end of the meat and roll up firmly. Stick with a wooden skewer
3
Heat 3 tablespoons of oil in a large frying pan or roaster. Fry the rolls in it while turning and take them out. Sauté onions, garlic and remaining vegetables in hot frying fat. Add tomatoes with juice, mash them coarsely with a spatula, season with salt and pepper. Bring to the boil, place rolls in the sauce, cover and stew for about 1 1/2 hours
4
In the meantime, peel and wash the potatoes and cut them roughly into pieces. Cover and cook in boiling salted water for 15-20 minutes. Drain potatoes and let them cool down. Wash the rosemary, shake dry and pluck into pieces. Heat 3 tablespoons of oil in a large frying pan. Fry the potatoes until crispy, turning them over. Finally add rosemary and fry with the potatoes
5
Wash parsley, shake dry and cut into fine strips. Season tomato sauce with salt and pepper. Arrange Involtini in a large bowl and sprinkle with parsley. Add rosemary roast potatoes