Ingredients:

  • 1 pound (450g) ground beef (or a mixture of beef and pork)
  • 1 cup (100g) cooked rice or breadcrumbs
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 large pieces of caul fat or bacon (for wrapping)
  • 2 cups (480ml) crushed tomatoes (canned or fresh)
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • Salt and pepper, to taste
  • Fresh basil leaves, for garnish

Instructions:

  1. Combine ground beef, rice or breadcrumbs, chopped onion, minced garlic, parsley, thyme, salt, and pepper in a bowl. Mix until well combined.
  2. Lay out a piece of caul fat or bacon flat on a clean surface. Spoon a portion of the meat mixture onto the fat and roll tightly, securing it with twine if necessary. Repeat for remaining portions.
  3. Place the wrapped crepinette in the refrigerator for 1 hour to firm up.
  4. In a pot, heat olive oil over medium heat, add chopped onion and garlic, sauté until translucent.
  5. Stir in crushed tomatoes, oregano, sugar, salt, and pepper. Simmer for 15-20 minutes.
  6. In a skillet, sear the chilled crepinette on all sides until golden brown.
  7. Add the savory tomato sauce to the skillet, cover, and simmer for 20-25 minutes (internal temperature should reach 160°F/70°C).
  8. Spoon the savory tomato sauce over the crepinette. Garnish with fresh basil before serving.