Involtini alla Romana

Method

1. Select thin slices of beef (noce di manzo).
2. Stuff each slice with mortadella, carrot, and celery.
3. Roll up the slices tightly and secure with toothpicks.
4. In a pan, heat olive oil and make a soffritto with carrot, celery, onion, and pieces of prosciutto.
5. Season the rolls with pepper and a pinch of salt.
6. Brown the rolls on all sides in the pan.
7. Lower the heat and cover the pan to let the flavors combine.
8. Remove the lid, deglaze with dry white wine, and let the alcohol evaporate.
9. Add tomato passata and a glass of water.
10. Simmer on low heat for 40-45 minutes until the rolls are tender and the sauce has thickened.
11. Serve hot, optionally with fettuccine dressed with the sauce.