Falsomagro – Stuffed beef roll

Falsomagro (or braciuluni) is one of the meat dishes most commonly served on Sicily’s tables, appearing in a wide array of variations. It seems that its origins can be traced back to the age when the island was under the domination of the Anjou. This historic origin is confirmed by this recipe’s actual name that derives from the French term farce maigre (for the type of filling that, in the past, did not include meat). This dish is also known as “Rollò” for its round shape.


  • 700 g thick slices of veal meat
  • 300 g ground veal
  • 3 eggs
  • 5 g breadcrumbs
  • 75 g grated “caciocavallo” cheese
  • 50 g “mortadella” or salami
  • 50 g “tuma” or “provola” cheese
For the sauce:
  • 1 chopped onion
  • 1 chopped carrot
  • 1 stalk chopped celery
  • 2 tbsp tomato paste
  • 2 cans of tomato concentrate
  • 150 g each
  • 1 clove
  • 1 cup of “vino cotto” (cooked wine syrup)
  • li>li>1/2 cup olive oil
  • salt and pepper
  • nutmeg


Smooth out the meat and layer the slices to create one large single slice. Boil the eggs for a few minutes so that the insides are not yet hard. Mix the ground meat with the raw part of the egg, the caciocavallo cheese, the bread crumbs, parsley, salt, pepper and knead together with half a cup of water. Put the mixture on top of the meat slice and spread until it extends out a few cm from the edges, layer the sliced mortadella on top along with two whole boiled eggs, a bit of thinly slice onion and the tuma cheese cut into small pieces. Roll up the meat and tie with a piece of butcher’s twine. Brown the falsomagro in a pot with a bit of oil then remove the meat from the pot. In the same oil sauté the chopped onions, celery and carrot. Add the tomato paste and continue to sauté. Place the falsomagro on top of the sautéed vegetables then add salt, pepper, the clove and a grinding of nutmeg. Pour in the wine then allow the alcohol to evaporate. Cover with water and simmer over low heat, covered, for at least one hour. Once the falsomagro is cooled, cut into rather thick slices (2-3 centimetres). Serve the slices of falsomagro with a drizzling of hot sauce on top.