Sacchetti – Round beef roulades

Ingredients for 4 servings:

• 4 beef roulades
• 4 sausages, coarse
• 4 tomatoes, marinated in oil
• 150 ml red wine, semi-dry
• 250 ml beef broth
• 3 cloves garlic
• 1 tbsp tomato paste
• 1 tbsp mustard
• 1 tomato(s), fresh
• 1 spring onion(s)
• 4 juniper berries
• 4 carnations
• 1 sprig(s) sage
• Salt and pepper, freshly ground
• Fat for frying

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 4 hours

For the filling, peel, deseed, and very finely chop the tomato. Finely chop the pickled tomatoes, a clove of garlic, and the white part of the spring onion, then knead everything together with the sausage meat. Season with salt and plenty of pepper. Spread the beef roulades on a board, smooth them out with the flat side of a knife, and season with salt and pepper. Mix the tomato paste with the mustard and spread it over the slices. Place the stuffing on top, forming a pouch, which is then tied tightly with green strips of the spring onion. Heat a little fat in a large pot. Brown the pouches vigorously on all sides. Deglaze with the wine, allowing half of it to evaporate. Add the stock, remaining garlic, juniper berries, cloves, and sage, and cover and simmer gently for about 2 hours. Now keep the roulades warm. Strain the sauce through a sieve, simmer slightly, and season to taste. Serve best with polenta.