Stuffed Meat Roulade in Tomato Sauce

👨‍🍳 Method

For the Meatball mix

1. 1
   Preheat the oven to 180°C (355°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Mix the ground meat with the egg, paprika, salt and black pepper until evenly combined.

For the Tomato sauce

1. 3
   Heat the olive oil in a wide pan over medium heat.

   ⚙ Pan-fryingStoveFrying pan
2. 4
   Add the onion and fry about 5 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 5
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
4. 6
   Add the cumin and stir about a minute, until fragrant.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.

To assemble

1. 7
   Spread the meat mixture on Parchment paper into a rectangle 1.5 cm thick.

   Parchment paper
2. 8
   Sprinkle the peas and carrot over the meat.
3. 9
   Roll into a tight roulade and seal the ends.
4. 10
   Place the roulade in a baking dish and pour the sauce over it and add the water.

   Baking pan
5. 11
   Bake 40 minutes, covered with foil.

   OvenBaking panAluminum foil
6. 12
   Remove the foil and bake another 10 minutes.

   OvenBaking pan
7. 13
   Slice into rounds and serve with the sauce.

   KnifeCutting board