Beef rolls with ragù

Ingredients for 6 people:

Thin slices of beef 600 gr

ham sliced ​​100g

fat 50 g

1 clove garlic

sultanas 50 gr

pine nuts 50 gr

provolone cheese 100g

chopped parsley



For the sauce

Lard 50g

fat 50 g

1 tablespoon olive oil

onion 150 gr

tomato concentrate 100 gr

1 cup dry red wine

salt, pepper.


Beat the slices of meat with a meat mallet, chop fat with parsley, the garlic and a pinch of pepper. Cut the cheese into strips, do soak the raisins in warm water and gently squeeze it.

On each slice of meat put a slice of ham, 1/6 of the bacon, provolone cheese, sultanas and pine nuts. Roll the meat and tie with a white thread from the kitchen.

For the sauce: In a large pot (preferably earthenware) sauté the sliced ​​onion along with beef rolls; once the onion is golden and the meat lightly browned, add the glass of red wine, place over high heat and let it evaporate. As soon as the wine will be consumed, add the tomato paste having to mix with a wooden spoon until it is completely melted and became very dark. Then put the tomato sauce with the addition of a couple of ladles of water, then reduce the heat to low, add salt, cover and cook for 1 hour and 30 minutes before turning off checking that the meat is cooked.

At this point, remove the beef rolls from the sauce and cook until the sauce itself has reached the right consistency.

Put the beef rolls back in the sauce and let it warm up for about 10 minutes.

Preparation time: 3 hours, 0 minutes, 0 seconds

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