INGREDIENTS

INSTRUCTIONS

SAUCE
Lay the slices of beef out in pairs on the work surface, overlapping each
pair by about 2.5cms along the wide edge to give 3 'rectangles' roughly
25x28cm. Season with salt and pepper.
Now start building up the filling. Cover each rectangle with 4 pieces of
mortadella. Lay the remaining ingredients in a band along one of the long
sides, leaving a border of about 4cm. Begin with a line of pork fat, then
snuggle 3 or 4 sprigs of parsley up against the fat. Next add a third of
the cheese, a couple of wedges of onion and finally 2 of the hard-boiled
eggs.
Now comes the tricky part. Starting from one of the long sides, roll up the
beef around the filling, flipping the borders in to cover it as you go and
keeping it all tight and compact. Quickly tie each roll up firmly with
string, winding it round to hold everything together.
In a pan large enough to take all 3 rolls in a single layer, warm the olive
oil from the sauce ingredients over a brisk heat. Brown the rolls all over
in the oil, then take them out of the pan and reduce the heat. Cook the
chopped onion gently in the same oil until translucent. Return the rolls to
the pan along with the remaining sauce ingredients and add enough water to
cover the meat. Bring to the boil, reduce the heat, half cover and simmer
very gently for 2-2 1/2 hours. Stir occasionally, and make sure that the
sauce is not catching or over-reducing. If necessary, add a little water to
thin it down.
Once cooked, the richly flavoured tomato sauce is used to dress pasta,
while the beef rolls are kept warm, moistened with just a spoonful or two
of the sauce, and covered to prevent drying out. Just before serving, snip
off the string and slice thickly.
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Converted by MM_Buster v2.0l.

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