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

How to Make Lamb Cannelloni

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