Neapolitan roulade

Ingredients

• 3 thick slicesbread
• 4 tablespoonsmilk
• 750 gbeef
• 2eggs
• 2 teaspoonsground mustard
• 1 teaspoonsalt
• to tasteblack pepper
• 1onion
• 1 teaspoonbasil
• 2 tablespoonsparsley
• 1 tablespoonflour
• 250 gmozzarella
• 2 tablespoonsbutter
• 500 gtomatoes
• 3 tablespoonsbutter
• 2onions
• 1 clovegarlic
• 1 teaspoonthyme
• 1 teaspoonsalt
• 1 small glassred wine

Instructions

1. 1

   Mix the beef

   Soak the bread in the milk, then squeeze out the excess. Combine it with the beef, eggs, mustard, salt, pepper, basil, onion and parsley, and mix until evenly incorporated.

2. 2

   Shape and chill

   Dust a sheet of greaseproof paper or foil with flour and put the meat mixture on top. With floured hands, shape it into a thin rectangle. Cover with foil and refrigerate for 1 hour, or until thoroughly cold. Meanwhile, heat the oven to 180°C. Once the meat is cold, cover it with slices of mozzarella.

3. 3

   Roll the meat

   Starting at a short side, roll up the meat, using the paper to help you.

4. 4

   Bake the roulade

   Carefully transfer the roulade to a shallow roasting tin, placing the seam underneath. Brush the meat with melted butter and bake for 50 minutes. Serve hot.

5. 5

   Blanch the tomatoes

   To make the sauce, put the tomatoes in a large bowl and cover them with boiling water.

6. 6

   Prepare the sauce

   Drain the tomatoes, remove their skins and cut each into four equal pieces. Melt the butter in a medium saucepan and sauté the onions and garlic.

7. 7

   Simmer and serve

   Add the tomatoes, thyme, salt, red wine and pepper. Simmer for 25 minutes, stirring frequently. Pour the sauce into a serving jug and serve hot.

What is Neapolitan roulade?

A roulade is a seasoned mixture shaped into a flat layer, filled and rolled before cooking. This version uses beef and mozzarella, with tomato sauce served alongside.

The name suggests a Neapolitan-inspired combination of tomato, herbs and cheese, but the recipe’s defining feature is the contrast between the savoury beef roll and its slow-simmered sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 690 calories, 43g protein, 23g carbs, 43g fat.

Beef, eggs and mozzarella provide most of the protein, while the bread and sauce ingredients contribute carbohydrates. Butter, mozzarella and beef account for much of the fat; the sauce also adds some from its butter. Serve with seasonal vegetables for a more balanced plate, or add noodles if you want a more substantial meal.

Building the beef mixture

Soaked bread: squeeze out excess milk before mixing it with the beef. It helps bind the mixture and keeps the texture tender.

Seasoning: mix in the eggs, mustard, basil, parsley, onion, salt and pepper evenly so the flavour is distributed throughout the roulade.

Shaping and filling

Thin rectangle: spread the mixture into an even layer on floured paper or foil, leaving it easy to roll from a short edge. Floured hands help keep the meat mixture from sticking.

Chilling: the hour in the refrigerator, or until thoroughly cold, firms the shaped layer and makes it more manageable. Arrange the mozzarella over the cold meat before rolling.

Rolling and baking

Tight roll: use the paper to guide the meat over the filling, starting at a short side. Transfer it carefully to the tin with the seam underneath so it stays closed as it bakes.

Doneness: bake at 180°C for 50 minutes as directed. The recipe gives no internal temperature; check that the centre is fully cooked before serving.

A slow tomato sauce

Peeling: cover the tomatoes with boiling water, then drain and remove their skins before cutting them into quarters. This gives the sauce a smoother finish.

Simmering: cook the onions and garlic in butter first, then add the tomatoes, thyme, salt, wine and pepper. Stir frequently for 25 minutes, until the tomatoes have softened into a spoonable sauce.

Serving the roulade

Serve the roulade hot with the tomato sauce on the side or spooned over slices. The recipe suggests seasonal vegetables or buttered noodles as accompaniments.

Slice with a sharp knife after letting the roulade settle briefly, so the filling is less likely to escape. Add vegetables to make the plate more varied, or choose noodles for a more filling meal.

Recipe notes & tips

• Squeeze the soaked bread well so the beef mixture is not overly wet.
• Flour the paper and your hands lightly to make shaping easier.
• Chill the meat layer for the full hour if it needs extra firmness before rolling.
• Keep the seam underneath when transferring the roulade to the roasting tin.
• Stir the sauce frequently during its 25-minute simmer to prevent it catching.
• Have the sauce ready while the roulade bakes so both can be served hot.

Variations

• Use fresh herbs: replace the dried basil or thyme with fresh herbs to taste.
• Add a little heat: include a pinch of chilli in the tomato sauce.
• Change the cheese: use another melting cheese in place of mozzarella.
• Serve with vegetables: choose seasonal vegetables instead of noodles.
• Make it wine-free: use water or stock in place of the red wine.

Common mistakes to avoid

• Wet bread: squeeze out the excess milk before adding it to the beef mixture.
• Uneven layer: shape the meat into a uniformly thin rectangle so it rolls evenly.
• Skipping the chill: refrigerate the shaped meat for 1 hour or until thoroughly cold before adding the cheese.
• Loose seam: place the roulade seam-side down in the tin to help it hold its shape.
• Unpeeled tomatoes: blanch and peel them before cutting so the sauce has a smoother texture.
• Neglected sauce: stir frequently during the 25-minute simmer to keep it from sticking.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat slices and sauce until piping hot throughout; add a splash of water to the sauce if it has thickened.

Frequently asked questions