Sicilian roulades

Ingredients for 3 servings:

• 250 g minced beef
• 250g spaghetti
• 1 ½ rolls
• 1 egg(s)
• 500 ml broth
• 250 ml cream
• 150 g cheese, grated
• 75 g salami, diced approx. 0.5 cm
• 6 tbsp ketchup
• 3 tbsp breadcrumbs
• 1 tsp flour or sauce thickener
• some clarified butter
• e.g. salt and pepper
• n. B. Paprika powder, sweet

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Minced meat with a twist

Briefly soak the rolls in water. Knead the minced meat, the soaked and squeezed-out roll, egg, salt, and pepper. If the mixture is too runny, thicken with a little breadcrumbs. Divide the mixture into about 6 equal portions and press each one apart with wet hands. Sprinkle with some salami cubes and cheese and form into a roulade. Coat the roulades in the breadcrumbs. Briefly fry on all sides in a large pot with hot clarified butter, then remove from the pot and set aside. Heat the broth and ketchup in the pot. Add the cream and bring to a boil briefly. Thicken the sauce with flour or sauce thickener and season with salt, pepper, and paprika. Return the roulades to the pot and simmer with the lid on over medium heat for about 20 minutes. Meanwhile, boil the spaghetti and toss it with the remaining salami cubes and grated cheese. Arrange on plates and serve immediately.