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Bolognaise rotolo

  • 0:30 Prep
  • 1:00 Cook
  • 6 Servings

Ingredients

  • 450g pork and veal mince
  • 2 celery sticks, finely chopped
  • 1 large carrot, peeled, finely chopped
  • 1 large zucchini, finely chopped
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 700g btl passata (tomato pasta sauce)
  • 375ml (1 1/2 cups) Massel chicken style liquid stock
  • 5 fresh lasagne sheets
  • 125ml (1/2 cup) tomato puree
  • 50g (1/2 cup) coarsely grated mozzarella
  • 2 tablespoons shredded parmesan
  • 2 tablespoons pine nuts

Bechamel

  • 15g butter
  • 1 1/2 tablespoons plain flour
  • 250ml (1 cup) milk

Method

  • 1
    Heat a large non-stick frying pan over medium-high heat. Cook the mince, stirring, for 4-5 minutes or until browned. Add celery, carrot, zucchini, onion and garlic. Cook, stirring, for 5 minutes or until vegetables soften slightly. Add the passata and 125ml (1/2 cup) stock. Cook, stirring occasionally, for 15 minutes or until liquid evaporates. Cool.
  • 2
    Meanwhile, to make the bechamel, melt the butter in a saucepan over medium heat until foaming. Stir in the flour for 1 minute or until mixture bubbles. Remove from heat. Gradually add the milk, stirring, until smooth. Place over medium heat. Cook, stirring, until the mixture boils. Cook, stirring, for 2 minutes or until the mixture thickens slightly. Cover the surface with plastic wrap to stop a skin forming.
  • 3
    Preheat oven to 180°C. Spread 1 lasagne sheet with one-fifth of the mince mixture. Drizzle over 2 heaped tablespoons of bechamel. Starting from 1 short side, roll up to form a log. Cut crossways into thirds and place, cut-side up, in a 5cm-deep, 20cm round ovenproof dish. Repeat with the remaining lasagne sheets, mince mixture and bechamel.
  • 4
    Combine the tomato puree and remaining stock in a jug. Pour over the rotolo. Combine the mozzarella, parmesan and pine nuts in a bowl. Sprinkle over the rotolo. Bake for 35 minutes or until the pasta is al dente.

Source: taste.com.au

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