Neapolitan pine roulade

Ingredients for 4 servings:

• 100 g pine nuts
• 2 cloves garlic
• 2 bunches of parsley
• 100 g sultanas
• 4 beef roulades
• salt and pepper
• 2 tbsp oil
• 300 ml red wine
• 300 ml beef stock
• 2 tbsp tomato paste
• 2 tbsp sauce thickener, dark
• 4 tomatoes
• 2 tbsp olive oil
• 2 sprigs of oregano
• 75 g Parmesan

Instructions

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

Roast the pine nuts without fat. Peel the garlic and slice thinly. Wash the parsley, drain it, and slice it into strips. Mix everything except for 1 tablespoon each of the pine nuts and parsley with the sultanas and cheese. Halve the roulades, season with salt and pepper, and sprinkle with the parsley mixture. Roll up the roulades, secure them, and fry in oil. Stir in the red wine, stock, and tomato paste. Bring to a boil, then cover and simmer in the oven at 150°C (300°F). Thicken the braising stock with a sauce thickener and season with salt and pepper. Wash and halve the tomatoes, fry them cut-side down in oil for 2 minutes, then turn and fry for another 2 minutes. Sprinkle with oregano, salt, and pepper. Serve the roulades and tomatoes hot at the same time. Homemade durum wheat pasta goes best with this dish.