Nero's beef roulades "Mediterranean style"

Ingredients for 3 servings:

• 3 beef roulades
• 3 bacon
• 3 tomatoes, dried
• 50 g Pecorino, coarsely grated
• 1 piece(s) Pecorino (rind)
• 3 m.-sized onion(s)
• 3 garlic cloves
• 4 tbsp tomato paste
• 1 jar white wine, dry
• 1 small bunch of oregano
• 1 small bunch of basil
• 1 tbsp capers
• 10 olives, pitted
• 2 cans of chopped tomatoes, 400 g each
• salt and pepper
• olive oil

Instructions

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

To secure the roulades you will need kitchen string or roulade pins. Wash the roulades and pat dry. Season one side with pepper and salt and turn. Spread a tablespoon of tomato paste on each side and place the ham on the coated side. Peel an onion and cut it into sixths. Place two pieces of onion and a sun-dried tomato on each roulade. Finely slice a clove of garlic and pluck a few leaves of oregano from the stalks. Distribute the garlic, oregano leaves and a few leaves of basil on the roulades and season with pepper and salt. Sprinkle the inside of the roulades with coarsely grated hard cheese. Roll up the roulades and tie them together with kitchen string or pin them together with roulade pins. Brown the roulades on all sides in a large casserole dish in plenty of olive oil. Remove from the pan. While the roulades are frying, finely chop the onion, garlic and chili pepper and pluck and finely chop the remaining oregano. Allow the pan to cool slightly, adding a little more olive oil if needed. Gently sauté the onions, garlic, chili, and oregano over low heat for about 10 minutes, then stir in the remaining tomato paste and increase the heat to high. Deglaze with the white wine. Add the capers, sliced ​​olives, and pecorino rind, simmer briefly, then add the chopped tomatoes to the pan and bring to a boil. Return the roulades to the pan, cover, and simmer over low heat for about 2 hours. Turn the roulades occasionally. Shortly before the end of the cooking time, add the finely chopped basil to the pan and let it steep for a while. Do not cook the basil. Remove the roulades from the pan, remove any kitchen string or pins, and arrange the roulades on preheated plates. Gnocchi and beans with sun-dried tomatoes go perfectly with these Mediterranean beef roulades.