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🍽️ Juicy Beef Rolls with Pesto and Ribbon Noodles

660 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• carrots 2 pcs.
• celery stalks 0.25 pc.
• thyme, fresh 5 g
• tomatoes, dried 150 g
• basil, fresh 80 g
• garlic cloves 1 pc.
• pine nuts 3 tbsp
• olive oil 4 tbsp
• salt pinch
• pepper, black ground pinch
• beef roulades, fresh 8 pcs.
• Serrano ham 100 g
• oil 4 tbsp
• tomato paste 2 tbsp
• red wine, dry 200 ml
• tomatoes, chopped 800 g
• sugar pinch
• ribbon pasta 500 g

Instructions

1. 1. Halve the onion and peel it. Cut it into fine cubes.
2. 2. Peel the carrots and cut off the ends.
3. 3. Thoroughly wash the celery stalks.
4. 4. Dice the celery together with the carrots.
5. 5. Wash the thyme sprigs and pat them dry.
6. 6. Cut the sun-dried tomatoes into fine strips.
7. 7. Wash the basil and shake it dry.
8. 8. Remove the thick stems from the basil.
9. 9. Peel the garlic and chop it roughly.
10. 10. Put the basil, garlic, pine nuts, and olive oil into a tall container.
11. 11. Blend the ingredients into a sauce.
12. 12. Season the pesto with salt and pepper.
13. 13. Rinse the meat under running water.
14. 14. Pat the meat dry with a kitchen towel.
15. 15. Season the meat with salt and pepper.
16. 16. Top each meat slice with two slices of Serrano ham.
17. 17. Spread the basil pesto over the ham.
18. 18. Place the strips of sun-dried tomatoes on the pesto.
19. 19. Fold the roll in at the long sides.
20. 20. Roll the roll tightly from the short side.
21. 21. Secure the roll with kitchen twine.
22. 22. Heat two tablespoons of oil in a frying pan or casserole dish over high heat.
23. 23. Fry the rolls for about five minutes on all sides.
24. 24. Remove the rolls from the pan and place them on a plate.
25. 25. Heat another two tablespoons of oil in the same pot over high heat.
26. 26. Fry the onions, carrots, and celery in the pan juices for about four minutes.
27. 27. Add tomato paste and thyme.
28. 28. Fry the mixture for another three minutes.
29. 29. Deglaze the pan with red wine.
30. 30. Let the sauce reduce for about three minutes.
31. 31. Stir the chopped tomatoes into the sauce.
32. 32. Season the sauce with salt, pepper, and sugar.
33. 33. Place the beef rolls into the tomato sauce.
34. 34. Cover the pot.
35. 35. Simmer the rolls on low to medium heat for about two hours.
36. 36. Add some warm broth if necessary.
37. 37. After about one and a half hours, bring about five liters of salted water to a boil in a large pot.
38. 38. Cook the ribbon noodles in the boiling water for about eight minutes.
39. 39. Drain the noodles in a colander.
40. 40. Let the noodles drain.
41. 41. Serve the rolls in the sauce together with the ribbon noodles on plates.
42. 42. Garnish the dish with fresh basil if desired.

Nutrition per serving

• kcal: 660
• Protein: 42 g · Fett/Fat: 30 g · Carbs: 60 g