🛒 Ingredients

👨‍🍳 Preparation

1. 1

   Mix the minced beef with two eggs, grated pecorino, chopped parsley, salt, pepper, nutmeg and breadcrumbs until you achieve a soft, cohesive mixture.

2. 2

   Lay out the veal slice on a board, giving it a gentle bash to even it out, then arrange strips of salami and caciocavallo cheese across it, line up the hard-boiled eggs, and scatter over pine nuts and raisins.

3. 3

   Roll the meat up tightly into a sausage shape and secure it firmly with kitchen string to hold in the filling.

4. 4

   Sweat the chopped onion in oil in a large pan, then brown the rolled meat on all sides for a lovely colour.

5. 5

   Turn up the heat and splash in the red wine to deglaze, then add diluted tomato purée and passata along with seasoning. Let it simmer gently for about an hour.

6. 6

   Once cooked, allow the roll to cool slightly, remove the string, slice, and serve with the warm tomato sauce.

7. 7

   For an extra touch, pop the sliced roll in a preheated oven at 180°C (fan 160°C) for 10 minutes before serving.