Meat Rolls, Bartola Style

Ingredients

• 500 g beef or veal (fillet, girello, rump, or leg)
• 50 g fatty and lean prosciutto
• 1 clove garlic
• onion
• 1 rib celery
• carrot
• parsley
• 6 spoonfuls oil
• 5 cloves
• tomato sauce or paste
• 1 potato

Instructions

1. Cut and shape seven or eight rolls, beating them with a knife spine.
2. Make a fine battuto of prosciutto and aromatics; lay the rolls cold on six spoonfuls of oil and spread battuto on each.
3. Season with salt, pepper, and the flower of a few cloves; brown, turning to color the battuto too.
4. Moisten with diluted tomato, cover, and simmer nearly two hours; add potato chunks half an hour before serving.
5. Serve in the cooking vessel or on a platter with potatoes around; serves four or five.