Mediterranean roulades

Ingredients for 4 servings:

• 4 beef roulades
• 1 jar pesto, red
• 4 slices of Serrano ham or Parma ham
• 1 ball of buffalo mozzarella
• 1 onion(s), chopped
• 1 clove(s) garlic
• 1 tbsp tomato paste
• Olives, black
• 1 can tomatoes, chopped
• 400 ml beef broth
• 1 jar red wine
• oregano
• salt and pepper
• chili

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

First, wash and pat dry the roulades. Then spread them generously with pesto, place the ham on top, and arrange the thinly sliced ​​mozzarella at the front end. Roll up the roulades and secure with skewers or toothpicks. Brown the wrapped roulades on all sides in olive oil. Once nicely browned, remove the roulades and set aside. Sauté the onions in the same roasting pan. Then add the garlic, the remaining pesto, tomato paste, and the sliced ​​olives and fry briefly. Heat the tomatoes briefly, then add the red wine and stock. Season with oregano and bring to a boil briefly, add the roulades, and reduce the heat. Simmer with the lid on for about 90 minutes. Remove the lid for the last 15 minutes, and the sauce will reduce slightly. You can also simply thicken it a little. Finally, season with salt, pepper, and a pinch of chili, if desired. Serve with gnocchi or pasta.