Savory Ground Beef Roulade with Herb-Infused Cream Sauce and Roasted Vegetable Medley

Preheat your oven to 375°F. In a large mixing bowl, combine 1 pound of ground beef, 1/2 cup of breadcrumbs, 1/4 cup of grated Parmesan cheese, 1 tablespoon of chopped fresh parsley, 1 tablespoon of chopped fresh basil, 1 teaspoon of garlic powder, and salt and pepper to taste.

Mix until well combined. On a large sheet of parchment paper, spread the beef mixture into a rectangle about 1/2 inch thick.

In a separate bowl, mix together 1/2 cup of ricotta cheese, 1/4 cup of chopped spinach, and 1/4 teaspoon of nutmeg.

Spread this mixture evenly over the beef layer. Carefully roll the beef from one end to the other, using the parchment paper to help guide the roll.

Secure the ends and place the roulade seam-side down on a baking sheet. Bake in the preheated oven for 30-35 minutes, or until the internal temperature reaches 160°F.

While the roulade is baking, prepare the herb-infused cream sauce by melting 2 tablespoons of butter in a saucepan over medium heat.

Add 1 cup of heavy cream and 1 tablespoon of chopped fresh thyme, and simmer for 5-7 minutes until slightly thickened.

Season with salt and pepper to taste. For the roasted vegetable medley, chop 1 zucchini, 1 bell pepper, and 1 cup of cherry tomatoes.

Toss them with 1 tablespoon of olive oil, salt, and pepper, and spread them on a baking sheet. Roast in the oven for 20 minutes, or until tender and slightly caramelized.

Once the roulade is done, let it rest for 5 minutes before slicing. Serve the slices drizzled with the herb-infused cream sauce and accompanied by the roasted vegetable medley.