Spicy ham and minced meat rolls

Ingredients for 4 servings:

• 2 onions
• 4 garlic cloves
• 6 sprigs of oregano
• 4 tbsp olive oil
• 1 tbsp sugar
• 2 can/n cherry tomatoes, 425 ml each
• 150 ml vegetable stock
• 2 tbsp tomato paste
• ½ tsp salt
• 2 pinches of pepper
• 2 tbsp paprika powder, sweet
• 2 slices of toast
• 70 g tomatoes, dried in oil
• 500 g minced meat, mixed
• 12 slices of Black Forest ham
• 1 egg(s)
• some cream, optional

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

Peel and finely dice 1 onion, peel and finely chop 2 garlic cloves. Roughly chop the oregano. Sauté the onions and garlic in 1 tablespoon of olive oil until translucent, stir in the sugar and tomato paste. Deglaze with the cherry tomatoes and stock. Add about half of the oregano and season generously with salt, pepper, and 1 tablespoon of paprika. Simmer for about 30 minutes. Soak the toast in cold water. Peel and chop 1 onion and 2 garlic cloves, then sauté in 1 tablespoon of oil until translucent. Finely chop the pickled tomatoes. Squeeze out the liquid from the toast. Knead the minced meat with the onion and garlic mixture, the toast, the remaining oregano, the chopped tomatoes and egg, salt, pepper, and 1 tablespoon of paprika. Preheat the oven to 180°C (fan oven). Shape the minced meat into 12 rolls and wrap each roll with a slice of ham. Heat 2 tablespoons of oil in a pan and brown the meatballs on all sides. Transfer the meatballs to a large casserole dish, season the tomato sauce again, and add a little cream, if desired. Pour the sauce over the meatballs. Bake in the oven for about 20 minutes. Serve with tagliatelle.