Bolognese rotolo

Step 1

Heat oil in a large, deep frying pan over medium-high heat. Add onion, carrot and celery. Cook, stirring, for 5 minutes or until onion has softened. Add mince. Cook, breaking up mince with a wooden spoon, for 8 minutes or until browned all over. Add garlic and herbs. Cook for 1 minute or until fragrant. Add tomato paste, 1 1/2 cups passata and 1/2 cup red wine, if using. Bring to the boil. Reduce heat to medium. Simmer for 20 minutes or until thickened. Set aside for 10 minutes to cool.

Step 2

Meanwhile, melt butter in a saucepan over medium heat. Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Gradually add milk, stirring until smooth and combined. Return to heat. Cook, stirring for 5 minutes or until mixture boils and thickens. Stir in 1 cup mozzarella.

Step 3

Preheat the oven to 180C/160C fan-forced. Grease a 7cm-deep, 22cm square (10-cup-capacity) baking dish. Combine remaining passata sauce and wine and pour over base of dish. Place 1 lasagne sheet on a flat surface. Leaving a 1cm border on one short side, spread lasagne sheet evenly with 1/4 cup cheese sauce. Then spread over 3/4 cup bolognese mixture. Starting at the opposite end to border, roll up to enclose filling. Cut into thirds. Place, cut-side up, in prepared dish. Repeat with the cheese sauce, remaining lasagne sheets and bolognese mixture, making sure the rolls are packed tightly in the dish. Using a teaspoon, carefully spoon remaining cheese sauce around the edges of the rolls. Cover with foil. Bake for 10 minutes.

Step 4

Sprinkle with remaining mozzarella. Bake, uncovered, for a further 20 to 25 minutes or until golden. Stand for 5 minutes before serving.