Beef rolls in tomato sauce

Beef rolls in tomato sauce
  • Serves icon Serves 6
  • Time icon Hands-on time 60 minutes, cook time 1 hour 15 minutes

In Italy, these meat-stuffed rolls are known as ‘falsomagro’. They are deceptively plain – until you cut into them to reveal bright yellow egg yolks. Like so many stew and braises, falsomagro  is better afer a few hours’ rest, better still overnight. Just reheat the rolls gently. In Sicily the rolls are served alone, with bread for the sauce.


  • 6 beef slices, such as fillet, topside or chuck (about 10 x 15cm and 6mm thick)
  • 1 red onion
  • 1 celery stalk
  • 1 large carrot
  • 6 hard-boiled eggs
  • 6 thin slices prosciutto or mortadella
  • A few sprigs of flat-leaf parsley
  • 1 small white onion
  • 5 tablespoons olive oil
  • 150ml white or red wine
  • 700ml smooth tomato sauce or passata


  1. Prepare the beef slices, if necessary pounding (or rather gently extending or stretching) them until thin, then nick the edges of each slice to stop them curling in the pan.
  2. Prepare the red onion, celery and carrot by cutting all three into similarly sized slim batons. Peel the hard-boiled eggs and chop off both ends so that the yolks show (or don’t).
  3. Make sure your reel of cotton is close to hand, and ideally enlist the help of another person for the tying. Spread the beef slices out on a clean work surface. Lay the prosciutto on top of the beef,making sure you leave a margin around the edge, and place an egg in bottom half of the slice. Arrange bundles of carrot, celery and onion around the egg, tucking them in close. Roll the beef by bringing the bottom of the slice up and over the egg, then roll it, tucking the sides in as best you can, until you have a neat, plum like cylinder. Secure the roll with a double piece of cotton as if you were tying a parcel, so lengthways first, then the sides. Do this twice, to make sure the ends are really closed.
  4. Chop the white onion. In a large deep frying or sauté pan, warm the olive oil, then fry the onion until soft and translucent. Add the beef rolls and fry them, turning them as required, until they are brown. Add a little wine and let it sizzle, then add the tomato sauce and a pinch of salt. Reduce the heat and let the rolls simmer, half covered, turning them every now and then until they are cooked through, which usually takes about 1 hour. Ideally, let them sit for a while, then reheat them gently.

Recipe from: Two Kitchens by Rachel Roddy, £25, published by Headline Home. 


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