Summary

Ingredients

• 4 roulade (s), from the horse
• 50 g bacon, lihtly smoked
• 50 g sheep cheese (pecorino)
• 400 g tomato (s), passed
• 2 cloves garlic)
• 1 large onion (s)
• 0.5 ½ glass white wine
• basil
• parsley
• 0.5 ½ glass olive oil
• salt and pepper
• possibly meat broth or water

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Instructions

1. Filling:
2. Finely chop the garlic cloves, a handful of basil and parsley, place in a bowl and mix with the grated sheep cheese.
3. Cover the softly pounded meat slices with the bacon slices, place the filling on top and season a little salt. Then roll it up and tie it with kitchen twine.
4. Heat half a glass of olive oil in a stew pan and sauté the chopped onion until translucent. Add the roulades and fry well all over. Deglaze with white wine, add the tomatoes and let everything stew for 1.5 hours.
5. If necessary, add a few more tablespoons of meat stock or water and season with pepper.
6. Potatoes, rice or pasta are enough as a side dish.