Bolognese Rotolo
If you like, you can make the tomato sauce (without mince) a day ahead. Store in an airtight container in the fridge and reheat in a pan until piping hot, then complete recipe.
Hands-on time 30min, plus cooling. Cooking time about 1hr 20min. Serves 4
• 2tbsp vegetable oil, plus extra to grease
• 200g
• 5% fat beef mince
• 1 onion, finely sliced
• 2 carrots, finely chopped
• 2 garlic cloves, crushed
• 200g button mushrooms, roughly chopped
• 2 x 400g tins chopped tomatoes
• 600ml beef stock 1tsp dried thyme
• ½-1tsp dried chilli flakes
• 6 fresh lasagne sheets, roughly
• 15 x 20cm each
• 50g mature Cheddar, grated
1 Heat 1tbsp oil in a large pan over medium-high heat and cook mince, stirring to break up the meat, until browned all over. Remove to a plate.
2 Add remaining oil to pan, lower heat and cook onion and carrots for 10-15min, until softened. Stir in garlic and mushrooms and cook for 5min, until mushrooms are tender. Stir in tomatoes, stock, thyme, chilli and plenty of seasoning. Bring to the boil and bubble vigorously for 10min, until slightly reduced.
3 Preheat oven to 200°C (180°C fan) mark 6. Decant ⅔ of the sauce into a 2 litre round ovenproof dish, leaving the remaining sauce in the pan. Stir beef into remaining sauce, bring to the boil and simmer for 15min, until beef is tender.
Check seasoning; cool for 10min.
4 Fill a medium roasting tin halfway with hot water and cover a chopping board with clingfilm. Lightly grease the top of the clingfilm. Working with 2 lasagne sheets at a time, soak in the hot water for 1min, until pliable. Lift out with tongs and place on the greased clingfilm. Spoon ⅙ of the mince mixture on to each sheet and spread to cover. Roll each up from a short edge, then slice into 3 rolls. Arrange rolls in the sauce, cut side up. Repeat process with remaining sheets and filling (making sure water is hot for the soaking).
5 Cover dish with foil and cook in oven for 25min. Remove foil, sprinkle over the cheese and return to the oven for 10min, until golden and bubbling. Serve.
PER SERVING 374cals, 34g protein, 14g fat (4g saturates), 26g carbs (14g total sugars), 6g fibre