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Bolognaise rotolo
Bolognaise rotolo
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Elevate traditional lasagna by rolling it for a creative twist! Stuffed with pork and veal, layered with bolognaise and bechamel sauce, and topped with gooey cheese for a burst of flavor.
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 Mutti Tomato Passata
  • 375ml (1 1/2 cups) chicken style liquid stock
  • 5 fresh lasagne sheets
  • 125ml (1/2 cup) tomato puree
  • 50g (1/2 cup) coarsely grated mozzarella
  • 40.00 ml shredded parmesan
  • 40.00 ml pine nuts
  • 15g butter
  • 30.00 ml plain flour
  • 250ml (1 cup) milk
Instructions:
  • 1. Preheat a large non-stick frying pan over medium-high heat. Brown the mince by stirring for 4-5 minutes. 2. Add celery, carrot, zucchini, onion, and garlic to the pan. Cook for 5 minutes until veggies begin to soften. 3. Mix in passata and 125ml (1/2 cup) stock. Stir occasionally for 15 minutes until the liquid evaporates. Cool before serving.
  • While the butter melts in a saucepan over medium heat until foamy, add flour and stir for 1 minute until bubbling. Remove from heat, and gradually stir in milk until smooth. Return to medium heat, and stir until boiling. Let it cook for 2 minutes until slightly thickened. Cover the surface with plastic wrap to prevent a skin from forming.
  • Preheat your oven to 180°C. On each lasagne sheet, spread a portion of the mince mixture and drizzle with 2 heaped tablespoons of bechamel. Roll it up into a log from one short side, then slice it into thirds. Place the cut-side up in a 5cm-deep, 20cm round ovenproof dish. Repeat this process with the remaining lasagne sheets, mince mixture, and bechamel.
  • In a jug, mix tomato puree and remaining stock. Pour this mixture over the rotolo. In a bowl, combine mozzarella, parmesan, and pine nuts. Sprinkle this mixture over the rotolo. Bake for 35 minutes or until the pasta is al dente.

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