For the cake: Mix well all the ingredients, except for the bread crumbs
500g of lean beef (finely ground), 2 eggs, 1 medium-sized carrot - 100g, 4 soup spoons of wheat flour - 40g, 1 tablespoon of lemon zest, salt to taste, and bread crumbs
For the sauce: Put all the ingredients in a pot and cook while stirring
5 medium-sized tomatoes cut into pieces - 750g, 1 medium-sized onion - 120g, 2 soup spoons of butter or margarine - 30g, 1 soup spoon of olive oil - 15ml, salt to taste
For the cake: Mix well all the ingredients, except for the bread crumbs
500g of lean beef (finely ground), 2 eggs, 1 medium-sized carrot - 100g, 4 soup spoons of wheat flour - 40g, 1 tablespoon of lemon zest, salt to taste, and bread crumbs
For the sauce: Put all the ingredients in a pot and cook while stirring
5 medium-sized tomatoes cut into pieces - 750g, 1 medium-sized onion - 120g, 2 soup spoons of butter or margarine - 30g, 1 soup spoon of olive oil - 15ml, salt to taste
For the cake: Mix well all the ingredients, except for the bread crumbs
Put the mixture in an English-style 9.5 x 22cm ring mold, greased and dusted with bread crumbs, and bake in a hot oven (250°C) for about 40 minutes or until cooked
For the sauce: Put all the ingredients in a pot and cook while stirring
Lower the heat, cover, and cook until the tomatoes break down
Remove from heat, blend in a blender, and strain through a sieve
Heat again and serve over the beef roll cake, which has been removed from its mold
Serves 6.
