Hearty pork roulades

Ingredients for 2 servings:

• 2 pork roulades
• 4 slices of Parma ham, thinly sliced
• 1 egg(s), hard-boiled
• 50 g smoked bacon, diced
• 2 small onions, diced
• 1 tube(s) Tomato paste with seasoning vegetables
• 100 g bacon, fat, diced for frying
• 20 ml red wine, semi-dry
• some Cremefine, 7%
• possibly sauce thickener, dark
• pepper, black
• Paprika powder, sweet

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 10 minutes

Brush the roulades thickly with tomato paste. Place the Parma ham on top. Chop the egg, mix it with the smoked bacon cubes, and spread it on the Parma ham. Season with pepper and paprika. Roll up the roulades, folding the sides over the filling if possible to prevent it from falling out. Secure everything with roulade pins or toothpicks. Melt the fatty bacon in a pan and sear the roulades all over. When the desired browning is achieved, add the onions and a heaped teaspoon of tomato paste. Briefly sauté everything and deglaze with water. Let it simmer for about 1.5 hours. Turn the roulades occasionally and replace any evaporated water. At the end of the simmering time, add the crème fraîche and red wine and bring to a boil briefly. Season the sauce with pepper and paprika and thicken slightly with a sauce thickener, if desired. I deliberately omitted the salt, as ham and bacon contain plenty of salt.