Ingredients

• 1 kg. minced meat
• 2 eggs
• 30 grs. of bread crumbs soaked in milk
• Salt and parsley
• 1 clove garlic
• Oil

Spanish Sauce

• 1/4 kg. of meat piltrafas without fat
• 1 small knuckle bone
• Oil
• 1 tablespoon flour
• 100 grams of chopped onion
• 125 grs. chopped carrots
• 1 bunch of parsley
• 1 clove garlic
• 1 bay leaf
• 1 l. of water
• Salt

Preparation of the sauce

In a saucepan put the oil to heat and add the onion to brown.

We add the meat piltrafas, add the rehoga well and then add the carrots.

When the carrots are already done, add the flour and we leave five more minutes until golden brown.

Then add the water, knuckle bone, parsley, garlic and bay leaf.

It is left c simmer for almost an hour. Finally, we pass the sauce through a chinois, Add salt and simmer until the desired thickness is obtained.

Roll processing

We begin crushing the garlic with the parsley in a mortar.

With the resulting paste, mix the minced meat, eggs and breadcrumbs.

Knead everything well and we give it the shape of a gypsy arm Place the roll in a heat-resistant dish and drizzle with oil.

We put it in oven already heated to 180 degrees for half an hour.

After 30 minutes, we remove it from the oven and cut into slices.

Place the slices on the plate and pour the Spanish sauce. This dish can be accompanied with artichokes.