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1kg ground beef (chuck or another cut with more fat)
1 can of mixed vegetables (or 1/2 can of corn and 1/2 can of peas)
In a large bowl, mix the ground beef, onion soup mix, wheat flour, salt, black pepper, oregano, and olive oil until you obtain a homogeneous mixture.
Spread the seasoned meat out on a smooth surface lined with plastic wrap, forming a uniform rectangle.
Distribute the ham slices over the meat, followed by the tomato slices, thinly sliced onion, and the mixed vegetables.
Season the filling lightly with salt, black pepper, and olive oil to taste, and cover with the 300g of mozzarella cheese.
Using the plastic wrap as an aid, carefully roll the meat into a roulade shape, closing the ends and sides tightly.
Transfer the roulade to a greased baking sheet, with the seam side down.
Spread the can of tomato paste over the top of the roulade, cover with more mozzarella, and sprinkle with oregano.
Bake in a preheated oven at 180°C for approximately 40 minutes, or until the meat is cooked through and the cheese is completely melted and golden.
To ensure the roulade does not dry out and does not break when rolling, flatten the meat on a piece of plastic wrap and use it as an aid to shape i...
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