Sicilian meat bread

Ingredients for 4 servings:

• 3 eggs
• ½ bunch parsley
• 250 g minced beef
• 3 tbsp breadcrumbs
• 500 g veal (roulade meat), preferably as 1 piece
• 125 g salami (beef salami), finely sliced
• 200 g medium-aged cheese
• 5 tbsp olive oil
• 1 clove(s) garlic
• 1 jar red wine
• 200 g tomato paste
• n. B. water
• Salt and pepper, black from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Hard-boil two of the eggs and finely chop the parsley. Dice 125g of cheese and grate 75g. Place the minced meat, breadcrumbs, grated cheese, and pepper in a bowl and mix with the remaining egg. Pound the veal with the palm of your hand and season lightly with salt and pepper. Spread the meat mixture over the veal, add the sliced, hard-boiled eggs, finely sliced ​​salami, and diced cheese. Carefully roll the meat up like a roulade and wrap it with a thin string. If possible, use an oval pan with a lid. Add oil and brown the garlic clove. Remove the garlic and add the meat loaf to the pan. Brown evenly on all sides, then pour over the wine and continue cooking until the alcohol has evaporated. Dissolve the tomato paste in a little warm water, pour it evenly over the meat, spreading it out a little and pressing it down if necessary, and let it sizzle covered over low heat for about 1 hour. Do not turn it over or remove the lid! Then remove the roast, let it cool for a moment, and then cut it into not-too-thick slices. Thicken the gravy slightly, season with salt and pepper, stir until smooth, and pour it hot over the meat. This goes well with potato dumplings.