Beat flat 5 cutlets (I prefer beef, but veal is most often used for this recipe), cover each slice with a thin slice of ham or bacon, a leaf of sage, a little salt and pepper, then roll it up and hold it closed with a toothpick. In a frying pan, sauté 1 minced onion, 1 stalk of celery and 1 carrot. Brown together with the meats rolls on all sides. Add one glass of white wine and as soon as it has evaporated add five whole peeled tomatoes which you'll break up with a wooden spoon. Cover and cook for about 30 min. Add water if necessary. Serve warm in summer months.

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