Demonstrated at the 2011 Melbourne Food and Wine Festival.
In a flat saucepan, large enough to hold the meat, heat the oil and add the onion, celery and carrot.
Cook on a gentle heat till golden, add the tomato puree and bay leaves, season with salt and pepper and continue cooking while preparing the meat.
Lay the meat on a flat clean surface – we will be laying the ingredients down the length of the meat.
Season with salt and pepper and sprinkle with the cheese. Lay the slices of mortadella down the centre; it’s okay if they overlap. Next lay the spinach leaves over the mortadella. Place the eggs in a single line, down the centre of the meat. Season again with salt and pepper.
Now comes the tricky part – rolling it up. Take one end and start to roll,tie as you go at intervals of about 8cm. Make sure the ends are tied very tightly or you will lose the eggs. > In a large frypan brown the farsumagru on all sides, then add it to the sauce.
Cover and cook for 1–1½ hours on a very low heat, turning occasionally.
When cooked remove from the sauce and let cool slightly.
Remove the string and slice.
Spoon some of the sauce on a large serving plate then place the slices on top.