Involtini di carne alla romana | Turismo Roma
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Roman-style meat rolls

Involtini di carne alla romana-foto: Pixabay

Roman-style meat rolls with tomato sauce are one of the most traditional and typical recipes in the entire Lazio region. Like any traditional recipe, there are different variations, of which the main ones are with sauce or white wine. In any case, it is a popular cuisine dish which, in the Roman version, thanks to the abundant meat sauce, with which various types of pasta are seasoned, can constitute a complete lunch with the flavors of the past.

The recipe involves the use of peeled tomatoes; in summer, however, fresh, sun-ripened tomatoes are preferable. As for meat, the ideal choice is beef, although veal is also excellent, taking into account that cooking times, in the latter case, are reduced by several minutes.


- 8 slices of lean beef, weighing 60-70 g each

- 8 slices of raw ham, weighing approximately 20 g each

- 1 glass of dry white wine

- 600 g of peeled tomatoes

- 1 stalk of celery

- 1 large carrot

- 3 cloves of garlic

- 1 onion

- Parsley

  • Basil
  • Extra virgin olive oil


Flatten the slices of meat and spread a slice of ham without the fat on each.

Then add a piece of celery and carrot cut fine and long, two basil leaves, a quarter of a clove of garlic and a pinch of salt.

Roll up the slices to make 8 rolls, securing them with two toothpicks, which must be removed before serving.

Pour 4 tablespoons of oil into a saucepan and sauté with chopped onion, carrot, celery, the fat you removed from the ham and a clove of garlic.

Brown the rolls in this sauce, then pour in the glass of white wine (about 120 cl) and let it evaporate.

Add the peeled tomatoes, bring the water to a light boil, cover the pan and continue to boil over a low heat for about 50-60 minutes. Add a spoonful of chopped parsley a few minutes before turning off the heat and let the rolls rest in the sauce before serving them.

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