Beef roll with macaroni
Description
The dish is prepared without unnecessary complications. First, cook the pasta in boiling salted water until done. Drain the cooked pasta in a colander to let the water drip off. Then add butter, mix well, and set aside, covered with a lid. Now prepare the meat mixture. Clean the beef and mince it in a food processor or meat grinder. Soak breadcrumbs in water for 7–10 minutes. Once softened, add them to the meat. Mix everything, season with salt and pepper, and beat thoroughly. Place the meat mixture onto a dampened cloth and shape it into a rectangle about 1–1.5 cm thick. Place the cooked pasta in the center, then fold the edges of the cloth so that the edges of the meat overlap each other. Pinch the ends of the roll to seal. Preheat the oven to 170°C. Transfer the roll, seam side down, onto a greased baking tray. Make a decorative pattern on the surface, brush with beaten egg, and sprinkle with breadcrumbs. To ensure even cooking, make several punctures along the roll. Bake for 30–40 minutes. Once ready, slice the roll into portions and garnish with fresh herbs. For sauce, use ketchup or tomato paste. Serve the dish immediately.