What a versatile drink Mott’s Clamato is. I never knew how easily I could incorporate it into so many dishes. Ken, Amber and myself absolutely loved this. Using the extra spicy doesn’t give you lots of heat but lots of flavor!! I stuffed rouladen meat with cheese and the only complaint I had with this recipe is that the cheese oozed out. Maybe if you used a different cheese that doesn’t easily melt it would be better. It just ends up in the sauce which is not a bad thing anyway. Quick, easy and great make ahead meal, as I did this in the afternoon and just cooked the pasta in the evening and rewarmed the rolls. Try some Mott’s Clamato today instead of your tomato sauce, it works great!!
Italian Stuffed Meat Rolls in Mott’s Clamato
Author: Tara Noland
Recipe type: Entree
Cook time:
Total time:
Serves: 4
So full of flavor!!
Ingredients
- 8 slices beef rouladen
- 8 Mozzarella sticks
- ½ cup freshly grated Parmesan
- Garlic powder
- Salt and pepper
- 2 Tbsp. olive oil
- 3 cups extra spicy Mott’s Clamato
- 1 156 ml. tomato paste
- Tagliatelle, 2-3 nests per person
Instructions
- Lay two rouladen out and season with salt, pepper and garlic. Turn over and lay one mozzarella stick at the wide end, sprinkle with some parmesan and roll up. Repeat with remaining slices of rouladen. Tie each roll with two strings. Heat olive oil in a large saute pan and brown rolls quickly. Meanwhile add tomato paste to a large bowl and slowly incorporate the Clamato with a wooden spoon or whisk. Add to the saucepan and let simmer for 2 hours, covered.
- Boil pasta until al dente. Serve the rolls with sauce over top.
Boy that looks yummy. One to be filed away for later.
It turned out very good. Loving that Clamato!
Wow. This recipe looks so delicious and you took terrific pictures.
Thanks so much for coming over!
This certainly looks very rich and very appetizing!
Thanks Julia
Love that you just rolled up a mozzarella stick in the middle – so smart!
I thought that would be easier but I did loose the cheese into the sauce, oh well it was still fantastic!!
I can’t wait to make this….could you tell me what type of beef you mean by rouladen. Are you talking about skirt steak or flank steak or what? Thank you in advance for your reply.
In our grocery stores in Canada, it is actually called Rouladen and is a very thin cut of meat. Here is a definition of rouladen usually made with a pickle etc. and is German, I changed it. http://en.wikipedia.org/wiki/Rouladen Tell me please if that helps you.
Thank you so much for your reply. I kind of know what to buy. I always knew roulade was a type of meat preparation just confused about the cut of meat. I think I will use something we call here (in Florida) skirt or flank steak. It is thin and tasty. When I make this I will post about it.
Please tell me when you do.
Sure will. Just an aside the word “noshing” is particularly familiar to me because it was a constant word in my family. How did you come about using that in your blog title?