Polpettone

In a bowl, combine the ground beef and ground pork. Mix well and add 3 eggs, chopped parsley, and grated Parmesan cheese.

Peel and dice one of the carrots into small cubes, and do the same with the celery. Add these vegetables to the meat mixture along with the breadcrumbs. Season with salt and pepper.

Spread the meat mixture onto a sheet of plastic wrap, forming a rectangle and flattening it evenly.

Place the halved hard-boiled eggs and the remaining carrot, cut into strips, on top of the meat mixture.

Roll the Polpettone using the plastic wrap to help shape it, ensuring the edges are sealed tightly. Coat the roll with breadcrumbs to form a crust.

Place the Polpettone on a baking sheet and freeze it until firm.

Remove the Polpettone from the freezer and transfer it to a greased oven tray. Brush it with the beaten egg.

Peel and cut the potatoes into cubes. Season them with salt, pepper, and oregano.

Arrange the potatoes around the meat roll, drizzle with a bit more olive oil, and pour the beef broth over the meat and potatoes.

Bake in a preheated oven at 200°C (400°F) for 45 minutes to 1 hour.

Slice the Polpettone into rounds and serve with the roasted potatoes.