|500 g||ground beef|
|400 g||ground pork|
|100 g||hard rolls (or white bread)|
|4||eggs (hard boiled)|
|500 ml||beef stock|
|100 ml||heavy cream|
|potatoes for serving|
Rosso de Montepulciano
A medium-bodied wine with notes of tobacco and fresh herbs. Its tannins makes it perfect for hearty pork dishes.
Preheat oven to 180°C/350°F. Cut rolls into cubes, transfer to a large mixing bowl, add milk and set aside for approx. 5 min. to soak. In the meantime, mince onions and garlic, and finely chop parsley.
In a large bowl, add ground beef, ground pork, raw egg, onions, garlic, parsley, mustard and soaked bread cubes. Season with salt and pepper and mix until thoroughly combined.
Lay out a large piece of plastic wrap on your work surface, then lay bacon slices on top, side by side. Spread meat mixture over it evenly, and add the boiled eggs in a line down the center. Use plastic wrap to help roll everything into a log.
Transfer log to a large baking tray and add beef stock. Bake at 180°C/350°F for approx. 30 min. When finished baking, transfer pan juices to sauce pan. Add heavy cream, bring to a quick boil, then reduce heat and let simmer until thickened, approx. 3 – 5 min. Serve with boiled potatoes. Enjoy!