Delicious and simple rolls in meat sauce.
These delicious rolls are part of those dishes that were once prepared with leftovers, as nothing was to be wasted, and everything was cooked with attention to resource consumption; therefore, other preparations were also cooked in the sauce.
It was widely used in the countryside, where availability was seasonal, following the seasons and the sale of goods produced through hard work.
The sauce was made with mixed meats, a mixed mince, a base of celery, onions, and carrots, some herbs from the garden, and tomato sauce prepared in August each year.
The sauce was then used to dress pasta, and the rest served as a second course; in this case, the rolls were full of aroma but simple in the filling, as stale bread soaked in milk was used, flavored with cheese rinds, various herbs, eggs, and that’s it; sometimes a few strips of bacon could be added.
A preparation that, by modifying a few ingredients, can be found in many rustic Italian recipes.
It was cooked in terracotta pots, on a wood stove, or near the fire, resulting in a seasoning rich in aromas.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 1 Hour
- Portions: 8
- Cooking methods: Stovetop, Slow Cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 1.1 lbs mixed minced meat (Beef and pork)
- 8 veal slices (Not very thick)
- 3 stale bread (3 rolls)
- 1 bunch parsley
- 1 bunch aromatic herbs (Rosemary, thyme, basil)
- 2 eggs
- 3.5 oz grated Grana Padano
- 26.5 oz tomato sauce
- 50 soffritto mix (Both fresh and frozen)
- to taste salt
- to taste olive oil
- 3 tablespoons flour (to flour the rolls)
Tools
A terracotta or double-bottom steel pot preferably; a pan for browning the rolls and serving dishes
- Terracotta Pots
- Pans
Steps
It seems like a long preparation but the steps are simple
First, brown the soffritto mix in a little oil, then add the minced meat, preferably not too finely minced, roast well and add the tomato sauce. Salt and start cooking, maintain good moisture, if needed add hot liquid either water or broth, whatever you have available.
Meanwhile, prepare the filling for the rolls; grated bread, cheese, eggs, parsley, and finely chopped herbs, if it turns out dry, add a little milk, check for salt and
Stuff your slices, and close them by securing with a toothpick, which you will then remove before serving.
In a bag, pour a little flour and your rolls and make a balloon to flour well
Brown the rolls in a little olive oil and…
Transfer into your meat sauce.
Finish cooking on low heat and check for salt and liquid.
Overall, two hours of cooking are enough; your rolls are ready, serve them hot.
As a second course, served with seasonal vegetables.
Storing the Rolls
I always prepare a little extra, as I work outside the home, so I organize lunch for my husband by putting portions in the freezer; the sauce will be used for pasta. It’s also great for accompanying a good polenta, for tagliatelle, or boiled potatoes. In the refrigerator, they keep well for two/three days. If you like, add a pinch of hot chili pepper to the seasoning.
