Meat snails Alsatian style

Ingredients for 4 servings:

• 3 eggs
• 300 g flour
• 2 tbsp water, cold
• Salt
• 750 g minced meat, mixed
• 2 rolls, stale
• 2 eggs
• 1 m.-sized onion(s)
• 1 clove(s) garlic, crushed
• salt and pepper
• Parsley
• 2 tbsp butter
• 2 tbsp flour
• 2 packs of tomatoes, pureed
• 1 tsp sugar
• salt and pepper
• Water
• Flour for the work surface

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

in tomato sauce

For the pasta dough, knead the flour, 3 eggs, water, and salt into a smooth dough. Cover and let rest at room temperature for 30 minutes. Soak the bread roll in warm water and squeeze the liquid out well. Mix the minced meat, eggs, squeezed bread roll, finely chopped onion, crushed garlic clove, salt, pepper, and parsley well. Roll out the pasta dough on a floured surface until about 3-4 mm thick. Spread the minced meat mixture on the dough sheet and carefully roll it up. Cut into slices about 1.5-2 cm thick and fry in a pan with a little oil on both sides. For the tomato sauce, melt 2 tablespoons of butter, add the flour, and let it brown slightly, then deglaze with the passata. Bring to a boil and add enough water to make a tomato sauce that is not too thin. Season to taste with salt, sugar, and pepper. Place the meat rolls in a baking dish. Pour the tomato sauce over it and bake in a preheated oven at 200°C for about 45 minutes.