Italian beef roulades in Chianti

Name: Italian beef roulades in Chianti
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 5 Stem(s) Sage; 200 g Double cream cheese; 7-10 Tbsp salt, pepper; 1 glass (370 ml) roasted peppers; 6 Beef roulades (approx. 180 g each); 6 slightly thicker slices of Parma ham; 3 Carrots; 2–3 stalks of celery; 1 Onion; 2 Garlic cloves; 2 TABLESPOONS oil, 1 tablespoon tomato paste; 1/2 l dry red wine; 1 package (500 g) chunky tomatoes; 3 Bay leaves; 3 Allspice seeds; 7-10 Tbsp Kitchen yarn

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

5 Stem(s) Sage
200 g Double cream cheese
7-10 Tbsp salt, pepper
1 glass (370 ml) roasted peppers
6 Beef roulades (approx. 180 g each)
6 slightly thicker slices of Parma ham
3 Carrots
2–3 stalks of celery
1 Onion
2 Garlic cloves
2 TABLESPOONS oil, 1 tablespoon tomato paste
1/2 l dry red wine
1 package (500 g) chunky tomatoes
3 Bay leaves
3 Allspice seeds
7-10 Tbsp Kitchen yarn

Directions

1
Wash the sage and shake dry. Pluck off leaves and chop. Mix with cream cheese. Season with a little salt and pepper. Drain the peppers and cut them into long strips.
2
Dab the roulades dry. Season with salt and pepper and spread with cream cheese. Place 1 slice of ham on each. Spread strips of paprika on each short side. From there roll up the roulades as tightly as possible and tie them up with kitchen string.
3
Peel or clean, wash and chop the carrots and celery. Peel and chop onion and garlic. Heat the oil in a frying pan. Fry the roulades in it for about 10 minutes and take them out.
4
Fry the carrots, celery, onion and garlic in hot frying fat for about 5 minutes. After about 3 minutes stir in tomato paste and fry.
5
Pour on the wine and tomatoes, add bay leaf and allspice. Bring everything to the boil and put the roulades back into the roaster. Cover and stew for about 1 1/2 hours. Macaroni tastes good with it.