For the sauce, peel and finely dice 1 onion and 2 garlic cloves. Wash the oregano, pluck off the leaves and chop coarsely. Heat 2 tablespoons of oil in a saucepan. Sauté onion and garlic in it until transparent. Add sugar and caramelise briefly. Sweat tomato paste briefly. Add cherry tomatoes, juice and 150 ml water. Stir in broth and approx. 3⁄4 oregano. Season with salt and pepper. Simmer at low heat for about 30 minutes, stirring from time to time.
In the meantime, soak the toast in cold water for the minced meat rolls. Peel and finely dice 1 onion and 1 garlic clove. Heat 1 tablespoon of oil in a small pan. Sauté the onion and garlic until transparent. Squeeze the toast well. Knead minced meat, toast, onion mixture, remaining oregano and egg. Season with pepper and a little salt.
Form 12 rolls from the minced meat mixture and wrap 1 slice of ham around each roll. Heat 3 tablespoons of oil in a large frying pan. Fry the minced meat rolls in it in portions all around. Take them out and let them drain.
Refine Sugo with cream and season with salt and pepper. Pour into an ovenproof dish (approx. 23 x 30 cm). Put the minced meat rolls in the saucepan and bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 15 minutes. You can taste