Drain the dried tomatoes. Peel and finely dice 1 onion. Heat 1 tablespoon of oil in a pan. Sauté the onion in it until transparent and take it off the stove. Meanwhile cut the mozzarella into small cubes.
Cut dried tomatoes and salami into strips. Finely chop the capers. Halve olives and cut into pieces. Roast pine nuts in a pan without fat until golden brown, take them out. Mix prepared ingredients, add thyme and season with salt and pepper.
Dab meat dry, possibly knock a little flatter. Season with salt and pepper. Spread the filling on top. Roll up the meat into olive-shaped roulades and pin with toothpicks. Heat 1 tablespoon of oil in a pan.
Sauté the veal olives in it all around for about 5 minutes until golden brown. In the meantime dice the remaining onion. Wash and clean the tomatoes and cut into 1-1.5 cm cubes. Remove the meat and let it drain.
Add the onion and tomato paste to the pan and fry briefly. Deglaze with red wine and poultry stock and reduce for 4-7 minutes. Wash and dab dry sage and remove coarse stalks. Add tomatoes and sage to the sauce, bring to the boil and add the roulades.
Cover and stew for 5-8 minutes. Arrange roulades with sauce on plates.