A meat-based recipe, these beef bundles with sauce, even though I know very well that for a healthy diet it is recommended to reduce its consumption and instead increase the intake of fruits, whole grains, vegetables, and plant-based foods in general!
I try to be quite careful about nutrition in the family in the sense that we consume fried foods perhaps a couple of times a month, I try to vary preparations a lot by favoring simple and not too long cooking methods, I mainly use high-quality extra virgin olive oil and personally prefer less aromatic ones and other small precautions.
My son does not eat fruit except for pears, bananas, and berries, and fortunately, over time, he has ceased to be an excessive consumer of red meat and has also been convinced to enjoy cereals and vegetables.
I rarely prepare foods with red meat, but today with these rolls flavored with herbs, bacon, and cheese, I cooked a particularly tasty and flavorful dish, rich in calories, but for once I forgive myself!
- Difficulty: Very easy
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for BEEF BUNDLES WITH SAUCE
- 12 slices veal
- 5.3 oz provola (in slices)
- 1.8 oz bacon (very thin)
- 2 cups ml tomato (Mutti tomato pulp for me)
- 1/2 onion (I had red ones and used those!)
- 1 tbsp tomato paste
- 1/2 glass dry white wine
- 1 clove garlic
- to taste rosemary (fresh finely chopped)
- to taste sage (fresh finely chopped)
- to taste parsley (fresh finely chopped)
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
Tools for BEEF BUNDLES WITH SAUCE
#adv
- Knives
- Cutting Boards
- Meat Tenderizer
- Parchment Paper
- Pans
- Tongs
FOR THE PREPARATION OF BEEF BUNDLES WITH SAUCE
first to flavor the meat, I finely chop the rosemary, sage, and parsley.
I pound the slices of meat by placing them between two sheets of parchment paper and proceeding from the center of the slice to the outside, then I season them with this flavorful mix.
I also add the bacon and the classic or smoked provola according to your taste.
I roll each stuffed slice of meat into a roll and close the meat bundle with a toothpick. In a pan with a couple of tablespoons of extra virgin olive oil, I place the crushed garlic and brown the beef bundles on all sides, then deglaze with the dry white wine, letting the alcohol evaporate.
I set aside and proceed to prepare the tomato condiment.
I chop the onion and let it sauté in a pan or wok for about a minute.
I add the tomato with the paste and a small ladle of water, letting it cook on low heat for 4/5 minutes.
In the tomato sauce, I add salt, pepper, and the stuffed beef bundles, and always on moderate heat, let them cook and absorb flavors for about 15 minutes.
Before serving, I sprinkle the stuffed meat bundles with fresh chopped parsley, and we’re ready for the meal!
Delicious, delicious, delicious… Enjoy your meal! Annalisa
