Summary

Ingredients

• 4 roulade (s)
• 3 tablespoon pesto
• 4 tablespoon tomato paste
• 4 slices ham, raw
• 0.25 liter ¼ wine, red, dry
• 0.5 liter ½ broth
• Salt and pepper, ground
• 1 onion (s), peeled, halved
• 1 teaspoon sauce thickener, dark

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Instructions

1. Wash the roulades, pat dry and brush with tomato paste and pesto. Sprinkle with pepper and top with slices of ham, roll up, pin and fry in portions.
2. Add the halved onions, brown. Deglaze with a little broth and red wine, bring to the boil once. Stew for 1.5 hours.
3. In between, always pour in some broth and red wine until the desired amount of sauce is reached.
4. Remove some sauce, allow to cool and stir with sauce thickener (amount depends on how thick the sauce should be), return to the saucepan and bring to the boil again.
5. Season to taste, possibly add a little salt. Be careful: the pesto will make it hot enough.
6. Ribbon noodles and broccoli go well with it.
7. Good Appetite