The Roman-style rolls step by step is a simple and delicious traditional Lazio recipe to be served with good bread for scooping up the sauce. You can use the leftover sauce to dress pasta as a first course.

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Just like any traditional recipe, Roman-style rolls have many versions. They are usually made with beef slices which require longer cooking but the meat is much tastier, while some prepare them with veal slices cooking for less time.

In summer, I recommend preparing them with chunked tomatoes, perhaps made by us at home a few days earlier, but tomato puree is also fine.

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Then there are versions that use cooked ham, but the original version that you find in every Roman home and every trattoria includes prosciutto crudo.

Below I leave you other tasty recipes for making excellent meat rolls and more, and then right after the photo, we will discover how to prepare Roman-style rolls step by step!!

Difficulty: Very Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian Regional
Region: Lazio
Seasonality: All Seasons

Ingredients for Roman-Style Rolls Step by Step

1.76 lbs beef slices
2 stalks celery
2 carrots
Half onion
4.23 oz prosciutto crudo
2.1 cups tomato puree
3 tbsps extra virgin olive oil
2 pinches salt

Tools

1 Meat Pounder
1 Casserole
1 Chopping Board

Preparation Roman-Style Rolls Step by Step

To prepare Roman-style rolls step by step, first pound the meat slices to thin them out.
Clean and cut the carrot and celery into strips.
Place a slice of prosciutto crudo on top of each meat slice.
Lay the carrot and celery strips on top of the prosciutto.
Then chop the leftover celery and carrots together with half an onion and sauté them in a low and wide casserole.
Add the tomato puree and cook over low heat while you finish preparing the Roman-style rolls.
Roll each beef roll onto itself.
Close each roll with toothpicks or kitchen string, which you will remove before serving.
Arrange them well-separated from each other in the pot with the sauce, letting them flavor for at least 5 minutes, then turn them.
Close the casserole with the lid and cook the beef rolls Roman-style over low heat for at least another 40 minutes.
Turn them from time to time, and if the cooking sauce dries too much, add a little hot water.
Once cooked, serve them drizzled with the sauce and remove the toothpicks or string. Use the leftover sauce to dress pasta (even the next day).