Peel, wash and roughly dice the carrots. Clean, wash and roughly dice the celery stalks. Peel onion and garlic, dice coarsely. Wash sage, shake dry, pluck off leaves and chop. Mix with cream cheese, season with salt and pepper
Dab the meat dry and season with salt and pepper. Spread cream cheese on the slices and cover each with 1 slice of ham. Drain the peppers, cut them into long strips and spread them on one end of the meat slices. Roll up the slices as tightly as possible and tie with kitchen string
Heat the oil in a frying pan. Sauté the roulades vigorously for approx. 10 minutes, remove. Fry the vegetable cubes in the frying fat for approx. 5 minutes. After about 3 minutes add tomato paste and fry. Pour on stock, tomatoes and port wine, bring to the boil, add bay leaf and allspice. Put the roulades back into the pot, cover and stew for about 1 1/2 hours. Serve with wide ribbon noodles