Mom’s Rolls in Tomato Sauce with Carrot, Celery, and Onion: a tasty main course that smells like home and memories. This is a recipe I make by following my mom’s method step by step. I don’t know if it exactly follows the traditional Roman version, but one thing I know for sure: it’s delicious.
Every time I cook them, the kitchen fills with familiar aromas and wonderful memories. The preparation is simple, made with genuine ingredients. It starts with a classic sauté of carrot, celery, and onion. Then, a good sauce is prepared, while the beef slices are filled with the same vegetables, carefully rolled up.
When the sauce begins to simmer, the rolls are added and left to cook slowly for at least an hour. The result? Extremely tender meat and a rich sauce, perfect for dipping with bread or even for seasoning a pasta dish. With a single preparation, you can practically have a complete meal.
It’s a perfect recipe for Sunday lunch because it requires a bit more time and love. But it can be easily prepared in advance: the rolls in sauce keep well in the fridge for a few days and, once reheated, they are even better. The important thing is to enjoy them hot, with fresh bread at hand!
Before moving on to the recipe, I also remind you
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6/8
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 410.08 (Kcal)
- Carbohydrates 12.37 (g) of which sugars 1.28 (g)
- Proteins 19.99 (g)
- Fat 32.17 (g) of which saturated 12.92 (g)of which unsaturated 12.81 (g)
- Fibers 2.64 (g)
- Sodium 495.20 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5 beef slices
- 2 carrots
- 1 stalk celery
- 1 onion
- 1 drizzle extra virgin olive oil
- 28 oz tomato pulp
- salt
- pepper
- chili pepper (optional)
Tools
- 1 Knife
- 1 Pot
Preparation
First, finely chop a piece of onion, a carrot, and a stalk of celery. Place everything in a large pot with a drizzle of extra virgin olive oil. If you like, you can add a pinch of chili pepper to give the dish a lively touch.
Sauté the vegetables over medium heat, stirring often, until they are well browned and fragrant. At this point, add the tomato pulp, a bit of coarse salt, and bring the sauce to a boil.
Meanwhile, as the sauce begins to boil, we focus on the rolls. Take the beef slices and cut them in half to obtain smaller rolls that are easier to roll, add a bit of salt and pepper.
Thoroughly clean a carrot, a stalk of celery, and a piece of onion, then cut them into thin strips. Place some of these vegetables in the center of each slice, being generous: the filling should be abundant to add flavor.
Now roll each slice onto itself, securing it with one or two toothpicks to keep it firmly closed during cooking.
When the sauce starts boiling, gently add our rolls to the pot. Cover with a lid and let them cook over moderate heat for at least an hour. Occasionally, give a gentle stir to avoid sticking to the bottom.
The meat should become tender and the sauce rich and flavorful. You can tell it’s ready when the rolls are soft to the touch, the sauce has thickened well, and a bit of fat begins to rise to the surface: it’s the typical sign of proper cooking.
If during cooking the sauce dries out too much, no worries: you can add a little hot water to extend it. Conversely, if it’s too liquid, simply remove the lid in the final minutes and let it evaporate, always over moderate heat.
NOTES
The rolls in sauce can also be prepared in advance: in fact, the next day they are even better because the flavors blend more. They keep in the fridge for a couple of days, well-closed in a container, and can be easily reheated in a pot or microwave.
If you want an even richer sauce, you can deglaze the sauté with a splash of red wine before adding the tomato puree. Or, if you like, you can add a bay leaf or a sprig of rosemary during cooking to add fragrance.
As for the meat, I use beef slices because they remain tender and flavorful, but you can also use veal or pork loin slices if you prefer: the important thing is that they are thin and well tenderized.
If you enjoyed the recipe or have questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ (Frequently Asked Questions)
What type of meat can I use?
I use beef slices, which remain tender and flavorful. Alternatively, you can use veal or pork loin, but the important thing is that they are thin and tender.
Can the rolls in sauce be frozen?
Yes, they can be frozen once cooked. Just let them cool completely, then place them in an appropriate container and freeze. When needed, you can reheat them directly in a pot or microwave.
