Ricotta Stuffed Beef Rolls with Tomato Sauce and Macaroni

Name: Ricotta Stuffed Beef Rolls with Tomato Sauce and Macaroni
Yield: 8
Ingredients: 1 bunch of escarole; 6 tablespoons of olive oil; 2 cloves of garlic, minced; 2 carrots, peeled and cut into cubes; 1 cup of ricotta cheese, crumbled; 3 tablespoons of grated Parmesan cheese; Salt and pepper to taste; 8 slices of beef steak; 8 cups of tomato sauce; 500g package of macaroni

1
1 bunch of escarole
2
6 tablespoons of olive oil
3
2 cloves of garlic, minced
4
2 carrots, peeled and cut into cubes
5
1 cup of ricotta cheese, crumbled
6
3 tablespoons of grated Parmesan cheese
7
Salt and pepper to taste
8
8 slices of beef steak
9
8 cups of tomato sauce
10
500g package of macaroni

Ingredients

1
1 bunch of escarole
2
6 tablespoons of olive oil
3
2 cloves of garlic, minced
4
2 carrots, peeled and cut into cubes
5
1 cup of ricotta cheese, crumbled
6
3 tablespoons of grated Parmesan cheese
7
Salt and pepper to taste
8
8 slices of beef steak
9
8 cups of tomato sauce
10
500g package of macaroni

Directions

1
Wash and drain the escarole leaves
2
Cut them into thin strips
3
In a pan, heat 2 tablespoons of olive oil, sauté the garlic until golden brown, then turn off the heat
4
Mix in the greens, carrots, ricotta cheese, and Parmesan cheese
5
Add salt and pepper to taste
6
Season the beef slices with salt and spread each one with a portion of the filling
7
Roll up and secure with toothpicks
8
Heat the remaining olive oil and brown the rolls
9
Add the tomato sauce and let it simmer for 40 minutes
10
Cook the macaroni and serve with the beef rolls.