Roulades Italian style

Ingredients for 4 servings:

• 4 beef roulades
• Celery salt
• 4 tsp capers from the jar (amount to taste)
• 50 g Pecorino, freshly grated (amount according to taste)
• ½ bunch parsley, flat
• 3 cloves garlic, finely chopped
• 2 cloves garlic, unpeeled
• 500 g tomatoes, pureed
• Peperoncini, finely chopped (amount to taste)
• 1 dash of cream or milk
• 1 pinch(s) of sugar
• ½ tsp oregano
• Basil, fresh
• olive oil
• 250 ml red wine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

Rub the roulades with oil and celery salt, then distribute the following ingredients evenly over each roulade: chopped garlic cloves, parsley, capers, peperoncini, and pecorino. 2 tips: Taste the peperoncini beforehand and adjust the amount according to your preference. You should have about 1 heaped tablespoon of pecorino left over for the sauce, and the roulades should be sprinkled evenly but not too thickly. Fold the long edges of the roulades slightly inward, then roll them up from the narrow side and secure them with a roulade pin or a toothpick. Heat olive oil in a pan or roasting pan (it should have a lid and be no larger than the four roulades next to each other), add the two unpeeled garlic cloves to the pan, and then briefly but vigorously sear the roulades on all sides. Deglaze with the red wine, bring to a boil briefly, and add the passata, oregano, sugar, and 1-2 chili peppers (or more if you like it spicier). Simmer with the lid on for 2 hours. At the end, melt the remaining pecorino cheese into the sauce, add a splash of cream or milk, and sprinkle with some fresh basil.