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Ingredients
Italian Ground Meat Rolls with Tomato Sauce
- For meat rolls
- 1 day-old White roll
- 1 bunch Basil
- 1 shallot
- 5 Tbsps olive oil
- 600 grams mixed Ground meat
- 1 egg
- 100 grams freshly grated pecorino romano
- salt
- freshly ground peppers
- For the tomato sauce
- 2 garlic cloves
- 1 kilogram fresh, ripe Tomatoes
- sugar (to taste)
For the meat rolls: soak bread in lukewarm water.
Rinse basil, shake dry and pluck off leaves, chop finely.
Peel and chop shallot finely. Heat 1 tablespoon of oil in a pan and saute shallot until softened. Remove from heat, allow to cool and mix with ground meat, half of basil, egg, cheese and well-squeezed bread. Season with salt and pepper. Make oval rolls from meat mixture. Heat 2 tablespoons of oil in a pan and cook rolls unti golden brown on all sides. Place rolls into a casserole dish.
Preheat the oven to 120 ° C top and bottom heat Preheat.
For the tomato sauce: peel garlic and chop finely. Heat remaining oil in a pan and saute garlic. Rinse and dice tomatoes, add to garlic. Season with salt, pepper and a pinch of sugar and simmer for about 15 minutes on medium heat. Strain through a sieve and add remaining basil, season again and spread sauce onto meat rolls. Bake in preheated oven at 120°C (approximately 250°F) for about 10-15 minutes. Serve immediately.
(Percentage of daily recommendation)
| Calorie | 659 cal. | (31 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4 g | (13 %) |