Falsomagro Siciliano
Stuffed beef roll braised in tomato sauce
A Sicilian beef roll enclosing minced beef, hard-boiled eggs, mortadella and caciocavallo, slowly cooked in tomato sauce.
Plus 10 min for resting before slicing; included in the total time below.
Sicily
The regional version.
A Sicilian egg, mortadella and caciocavallo-filled beef roll; local versions use other cured meats.
- A single beef sheet encloses a substantial hidden filling.
- Hard-boiled eggs create the characteristic sliced cross-section.
- The tied roll is browned then braised in tomato sauce.
Technique: stuffed beef roll braised in tomato sauce
Leave a clear border so the filling stays inside. Check both tenderness and the centre of the mince; colour on the outer beef does not establish that the filling is done.
The recipe
Falsomagro Siciliano
Includes 10 min for resting before slicing.
Ingredients
Main
Method
- 1
Flatten the beef sheet evenly. Mix mince with pecorino and breadcrumbs and spread over beef, leaving a 2 cm border.
- 2
Lay mortadella, lardo and cheese across the filling. Arrange the eggs in a line and roll the beef tightly around them.
- 3
Tie with kitchen string at short intervals. Brown the roll carefully on all sides in half the oil.
- 4
Soften onion, carrot and celery in remaining oil. Add roll, wine, passata and water, then bring to a gentle simmer.
- 5
Cover and braise for 75–90 minutes, turning occasionally, until beef is tender and the minced filling is cooked through.
- 6
Rest outside the sauce for 10 minutes, remove every piece of string and slice to reveal the eggs. Serve with sauce.
The version on this page
A Sicilian egg, mortadella and caciocavallo-filled beef roll; local versions use other cured meats.
- A single beef sheet encloses a substantial hidden filling.
- Hard-boiled eggs create the characteristic sliced cross-section.
- The tied roll is browned then braised in tomato sauce.
Cooking it well
Leave a clear border so the filling stays inside. Check both tenderness and the centre of the mince; colour on the outer beef does not establish that the filling is done.
Serving and planning
Slice into thick rounds with the tomato sauce and seasonal vegetables. It is a celebratory meat course.
Allow 10 additional minutes for resting before slicing. This is included in the total recipe time, alongside active preparation and cooking.
Explore the Sicilian cooking guide for related dishes and pantry notes.
Storage
Refrigerate sliced cooked beef in its sauce in a covered container and use within 2 days.
Freezing
Freeze cooked portions in sauce for up to 2 months; thaw overnight in the refrigerator.
Reheating
Warm slices covered in their sauce until the meat and filling are piping hot throughout.
Keep cooking
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