Stuffed Roast Beef

Pasta dishes are always a good idea!

Mix the cheese, onion (1) and parsley with the veal and the mascarpone. Season with salt and pepper.

Lay out the cut roast piece on the surface.

Season on both sides with salt and pepper. Spread the salami on top.

Spread the minced meat filling evenly on it, leaving a margin of about three cm on the upper long side. Roll up the roast tightly. Tie with kitchen string.

Put olive oil in a roasting pan. Pour in the roast. Meanwhile, roast in the oven heated to 225 °C on the second rack from the bottom for twelve minutes.

Add onion (2) and peppers to the roast form. Add the red wine.

Add tomato puree and thyme sprigs. Cover the roaster.

Reduce oven heat to 180 °C. Braise the roast for another 2 1/2 hours, the meat should be very tender. Pour the sauce liquid from time to time, if necessary add a little red wine.

Serve with polenta, wide noodles or new potatoes fried in butter.

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