Roman style Meat Rolls

Easy to make and suitable even for the most demanding guests, these rolls are common – with minor variations – across central Italy. The recipe calls for the use of tomatoes, but of course you can also use fresh tomatoes, ripe, to boil shortly, peel and reduce to a sauce. Meat can be veal, but beef is preferable.


  • 8 slices of lean beef, 60-70 g each
  • 8 prosciutto slices, weighing about 20 g each
  • 1 glass of dry wine
  • 600 g of peeled tomatoes
  • 1 celery stalk
  • 1 large carrot
  • Onion
  • 3 garlic cloves
  • Parsley
  • Basil
  • Extra virgin olive oil


  1. Beat done properly the meat slices and arrange them on each a slice of the ham from which you remove the fat , without throwing it away
  2. Add a piece of finely chopped celery and carrot, almost as long as the meat, two leaves of basil, a quarter of a clove of garlic and a small pinch of salt
  3. Roll up the slices to make 8 rolls, fixing them with two sticks, which must be removed before serving
  4. Pour four tablespoons of oil into a saucepan and make a sauce with chopped onion, carrot, celery, all the fat that you have removed from the ham and a clove of garlic
  5. Fry the rolls, pour the glass of white wine (about 120 cl) and let it evaporate
  6. Add the tomatoes, bring to a light boil, cover the pot and cook over low heat for an hour
  7. Immediately before turning off, add a tablespoon of parsley


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