Meat roll in tomato sauce
Meat Roll in Tomato Sauce - Polpettone al sugo
Meat rolls have a rich tradition and are a dish that always brings a smile to the faces of loved ones. This meat roll recipe in tomato sauce, also known as Polpettone al sugo, is a true feast, perfect for family or friends' gatherings. Cook this delicacy with love and enjoy every bite!
Total preparation time: 2 hours
Number of servings: 6-8
Ingredients:
- 700 g minced beef
- 3 slices of bread (soaked in milk)
- 2 eggs
- Salt and pepper to taste
- 5-6 tablespoons grated Parmesan cheese
- 2-3 slices of ham
- 2-3 slices of cheese
- 3 hard-boiled eggs (4 if small)
- 800 g Cirio tomato passata
- 700-800 ml water
- 1 carrot
- 1 green onion (without leaves)
- 1 celery stalk
- 50 g butter
- 1/2 cup red wine
Preparation:
1. Preparing the vegetables:
Start by peeling the carrot, onion, and celery. Chop them finely to blend perfectly in your sauce. These vegetables will add not only flavor but also a hint of sweetness to the dish.
2. Sautéing the vegetables:
In a large pot, add a little oil and heat it over medium heat. Add the chopped vegetables and sauté, stirring occasionally, until they become soft. This will take about 5-7 minutes. Meanwhile, prepare the tomato passata.
3. Adding the sauce:
Once the vegetables have softened, add the tomato passata and water. Cover the pot and let the sauce simmer on low heat, allowing the flavors to meld. Remember to stir occasionally to prevent sticking.
4. Preparing the meat mixture:
In a large bowl, combine the minced meat with the 2 eggs, soaked bread (squeezed of excess), salt, pepper, and grated Parmesan. Mix well with your hands until you achieve a homogeneous mixture. This step is essential for a juicy roll.
5. Shaping the roll:
Place the meat mixture on a sheet of parchment paper, spreading it into a rectangle about 2-3 cm thick. On this sheet, add the slices of ham, then the cheese slices. In the center, place the peeled hard-boiled eggs. Now, carefully roll the meat using the paper, forming a roll. Make sure it is tightly packed and seal the ends.
6. Browning the roll:
In a frying pan, melt the butter and add the roll. Brown it on all sides for a few minutes until golden. This step will add a crispy outer texture to the roll.
7. Deglazing with wine:
After the roll is browned, add the red wine to the pan. Let it simmer for a few minutes until the alcohol evaporates and the flavors intensify.
8. Simmering in sauce:
Move the roll to the pot with the tomato sauce. Cover and let it simmer on low heat for about 1 to 1.5 hours. Don’t forget to turn the roll occasionally to soak up the delicious sauce.
9. Finishing:
After the simmering time has expired, taste the sauce and adjust salt and pepper to your preference. Remove the roll from the pot and let it rest for a few minutes before slicing. This will help retain the juices inside.
10. Serving:
Serve the roll with the tomato sauce on top. You can create an elegant look by garnishing with fresh basil leaves or parsley. This dish pairs perfectly with mashed potatoes or a crunchy green salad.
Suggestions and tips:
- Variations: You can experiment with different types of cheese or add green or black olives to the filling for extra flavor.
- Frequently asked questions:
- Can I use another type of meat? Yes, you can use pork or turkey, but the taste will vary.
- How do I store the roll? You can keep it in the refrigerator for up to 3 days. Leftovers are delicious cold in sandwiches!
- Calories and nutritional benefits: A serving of the roll (about 150g) contains around 350-400 calories, being a good source of protein from the meat and eggs. Parmesan adds calcium, while the vegetables contribute essential vitamins.
This meat roll in tomato sauce is a dish that combines tradition and innovation, bringing a touch of comfort to every meal. By trying this recipe, you will add a piece of rich and tasty culinary history to your table. Enjoy the dish with your loved ones and cherish the moments spent together!
Ingredients: 700 g ground beef, 3 slices of bread soaked in milk, 2 eggs, salt, pepper, 5-6 tablespoons of grated Parmesan, 2-3 slices of ham, 2-3 slices of cheese, 3 hard-boiled eggs (4 if small), 800 g Cirio tomato passata, 700-800 ml water, 1 carrot, 1 green onion without leaves, 1 stalk of celery, 50 g butter, 1/2 glass of red wine.
