Ingredients:

• 250 gm – lamb mince
• 20 ml – oil
• 1 carrot, chopped
• 2 chopped, Onions
• 30 gm – chopped, Celery
• 30 gm – chopped, leaf
• 50 gm – Garlic chop
• Rosemary, a few sprigs
• 1 tbsp – Tomato paste
• 60 ml – red wine
• 150 ml – Italian Plum Tomato puree
• Salt: 1/2 tsp to taste
• Crushed pepper: 1 tsp to taste
• Spinach- 2 bunches

Method:

1. Heat a heavy bottom pan with oil.
2. Saute onion, garlic, carrot, celery and leeks and keep aside.
3. Heat another pan, add minced lamb. Saute till it gets dry.
4. Add red wine and cook until it is dry.
5. Add the sauteed mix to the mince and saute till the raw smell is gone.
6. Put tomato puree, add salt and cook until the meat is soft.
7. Add water if required.
8. Saute the spinach.
9. Cook the pasta sheet.
10. Spread the sheet and add the sauteed spinach; apply cooked lamb mince and roll it to a cylindrical shape.
11. Place the roll in a greased tray.
12. Apply some bechamel sauce (white sauce), grated cheese on top and gratinate it at 170 degree C till golden brown (approx. time 10 min).

Recipe courtesy of Chef Ethem Aydemir