Beef Roulade with Pasta and Red Wine Sauce

Ingredients

• 600 g beef roulades (4 beef roulades)
• Salz
• Pfeffer (freshly ground)
• Olivenöl (extra virgin)
• 2 EL parsley (finely chopped)
• 0.5 knolle fennel (very finely chopped)
• 4 orange fillets (finely chopped)
• 1 Carrot
• 50 g celery (1 piece)
• 1 onion
• 1 EL tomato paste
• 0.25 l red wine
• 0.13 l meat stock
• butter
• 300 g band pasta

Instructions

1. 1.

   Wash the meat slices, pat dry, lightly pound or spread to make them slightly wider, then brush one side with a little oil, season with salt and pepper, and top with fennel, parsley, and orange. Roll tightly from the fatty side, secure the end with a toothpick, optionally also the sides so the filling does not fall out during cooking.

2. 2.

   Peel carrot, celery, and onion, dice finely. Heat 3 EL oil in a braising pot and sear the roulades on all sides. Add the diced vegetables and cook together. Stir in tomato paste and let it brown briefly. Pour in wine and stock, scrape up any browned bits, cover, and simmer gently for about 45 minutes, turning the roulades occasionally. Remove the roulades and keep warm. Strain the sauce, stir in 1 TL butter, season with salt and pepper. Cook the band pasta in plenty of salted water until al dente, drain, then fold in a little butter. Plate each pasta portion with a roulade and drizzle with sauce; serve immediately.