Pork and Fennel Rotolo

With red wine, tomatoes and caramelised onions

prep
25 MINS
cook
45 MINS
serves
4
prep
25 MINS
cook
45 MINS
serves
4

Ingredients

  • 2 teaspoons olive oil
  • 500g continental pork and fennel sausages, skins removed and discarded
  • 1 leek, thinly sliced
  • 2 cloves garlic, crushed
  • 1/3 cup red wine
  • 400g jar Providore Series Vine Ripened Tomatoes With Caramelised Baby Onions sauce
  • 1 cup baby spinach leaves
  • 4 x 30cm x 15cm fresh lasagne sheets
  • 1/3 cup hot water
  • 1 cup grated mozzarella cheese

Method

Step 1

Heat oil in a saucepan, add the sausage meat and break with a wooden spoon while browning well and stirring frequently. Add leek and garlic and cook for a further 2 minutes. Stir in wine and cook until evaporated.

Step 2

Add Providore Series sauce, bring to the boil and simmer uncovered for 5 minutes. Remove from heat and add spinach leaves. Season to taste.

Step 3

Dip each lasagne sheet into hot water to soften. Cut each sheet into thirds lengthwise using a sharp knife. Spread each strip with 2-3 tablespoons meat sauce. Roll up into a scroll shape.

Step 4

Arrange pasta scrolls cut side up, in a lightly greased 1.5 litre capacity oval baking dish. Pour over hot water and cover with foil. Bake in a preheated oven at 180°C for 20 minutes. Remove foil and sprinkle with cheese. Cook for a further 15-20 minutes or until cheese is melted and golden. Serve immediately.


Tip

Use your favourite continental style sausage when making this rotolo.