Ingredients

• 30 ml (2 Tbsp) sunflower oil
• 500 g minced beef
• 1 x large onion
• 1 x carrot
• 2 x celery sticks
• 2 x garlic cloves, crushed
• 1 x 400 g can Rhodes Quality Tomato Chopped & Peeled
• 2 x 50 g Rhodes Quality Tomato Paste sachets
• 1 x 410 g can Rhodes Quality Mixed Vegetables, drained
• 5 ml (1 tsp) dried mixed herbs
• Salt and freshly cracked black pepper
• 1 roll phyllo pastry, thawed
• 125 ml (½ cup) butter, melted
• 65 ml (¼ cup) parmesan cheese, grated

Method

1. Heat the olive oil in a large pan.
2. Add the mince and fry over a high heat to brown.
3. Drain any excess fat.
4. Finely chop the vegetables and add to the pan with the garlic.
5. Add the Rhodes Quality Tomato Chopped & Peeled and the Rhodes Quality Tomato Paste.
6. Add the herbs and season well.
7. Simmer for 20 minutes or until the sauce reduces and thickens.
8. Add the Rhodes Quality Mixed Vegetables and simmer for a few minutes more.
9. Remove from the heat and cool.
10. To assemble the pie, lay a sheet of phyllo pastry on a clean work surface.
11. Brush the sheet with butter.
12. Lay another sheet of pastry on top of the first and brush with butter.
13. Repeat with a third sheet of pastry.
    Take half of the bolognese sauce and spoon it in a row down the long edge of the phyllo pastry.
14. Roll the phyllo over the mince and into a long sausage.
15. Coil the pastry sausage carefully.
16. Repeat with the remaining ingredients.
17. Tuck the edge of the second sausage into the end of the first and continue to coil to form a spiral.
18. Place the pastry coil onto a baking sheet that has been lined with baking paper.
19. Brush the coil with butter and sprinkle the parmesan cheese over the top.
20. Bake in an oven preheated to 190°c for 30 minutes or until the pastry is crisp and golden.
21. Serve hot.

Servings

serves 6