Minced meat rolls with Parma ham in tomato sauce

Ingredients for 6 servings:

• 800 g minced meat, mixed
• 2 onions
• 3 cloves garlic
• 6 sprigs of oregano
• 5 tbsp rapeseed oil or olive oil
• 1 tbsp sugar
• 3 tbsp tomato paste
• 2 cans of tomatoes, whole, peeled with tomato juice, 400 g each
• 150 ml water
• 1 tsp vegetable broth, instant
• Salt and pepper from the mill
• 1 tsp smoked paprika powder
• 1 roll, stale
• some milk for soaking
• 100 ml cream
• 20 slice(s) of Parma ham (approx. 280 g)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

For the tomato sauce, peel and finely dice 1 onion and 2 garlic cloves. Wash the oregano, strip the leaves from the stalks, and roughly chop. Heat 2 tablespoons of oil in a saucepan and sauté the onions and garlic until translucent. Add the sugar and caramelize. Briefly sauté the tomato paste. Add the tomatoes, juice, and 150 ml of water. Stir in the stock and about 3/4 of the oregano. Season with salt, pepper, and paprika. Simmer over low heat for about 30 minutes, stirring occasionally. Preheat the oven to 170°C (fan oven). For the minced meat rolls, soak the stale bread roll in lukewarm milk. Peel and finely dice 1 onion and 1 garlic clove. Heat 1 tablespoon of oil in a small pan. Sauté the onion and garlic until translucent. Squeeze the excess liquid out of the bread roll. Knead together the minced meat, breadcrumbs, onion mixture, remaining oregano, and egg, season with salt and pepper. Form the minced meat mixture into 20 rolls and wrap each one with a slice of Parma ham. Heat 1 tablespoon of oil in a large pan and brown the minced meat rolls until well browned on all sides. Then remove and let any excess fat drain on kitchen paper. Finish the tomato sauce with cream and season to taste. Pour the tomato sauce into a baking dish, place the minced meat rolls in the sauce, and bake in a hot oven for 30 minutes. Tagliatelle goes very well with this.