Mediterranean roulades

Ingredients for 4 servings:

• 4 beef roulades
• 200 g vegetables (grilled vegetables, chopped), e.g. Barilla Pesto Rustico Mediterraneo
• 10 Pepper , pickled in garlic
• 1 large onion(s), red
• 1 pointed pepper, red
• 200 g bacon in one piece
• salt and pepper
• 4 carrots
• 4 pointed peppers, red
• 500 g minced beef
• 4 cloves garlic
• 2 onions, red
• 3 cans of chopped tomatoes, 400 g each
• 4 tbsp Italian herbs
• 2 tbsp beef broth
• 1 tsp rosemary, dried
• red wine
• 40 g tomato paste
• olive oil
• butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

For the sauce: Thinly slice the onions. Peel and finely chop the carrots. Finely chop the pointed peppers. Peel and finely slice the garlic. Heat olive oil in a saucepan. Sauté the onions, peppers, carrots, and garlic together with the minced meat and tomato paste. Then deglaze with red wine until the mixture is coated. Add the canned tomatoes and Italian herbs, stir well, and simmer on low heat with the lid closed. For the roulades: Chop the onion, chili peppers, and pointed peppers and mix with the vegetables. Cut the bacon into small pieces. Pound the roulades, season with salt and pepper. Spread with the filling and top with bacon. Roll up the roulades and secure them with (wooden) toothpicks or string to prevent them from opening accidentally. Brown the roulades in butter on all sides in a roasting pan. Then add the sauce and remaining filling to the roulades and simmer with the lid closed over medium heat for one hour. Serve with pasta or rice.