Ingredients
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1 pack Silver Fern Farms Premium Ground Venison
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2 Tbsp vegetable oil
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1 onion, finely chopped
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2 garlic cloves, crushed
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8.5oz red wine
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14oz tin crushed tomatoes
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¼ cup tomato paste
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½ tsp salt
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4 fresh lasagne sheets
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½ cup grated mozzarella
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2 Tbsp shredded parmesan
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2 cups beef stock
General
Method
Step 1
Preheat oven to 360°F. Heat a large non-stick frying pan over medium-high heat. Cook the venison in the oil, stirring for 4-5 minutes until browned. Add onion and garlic.
Step 2
Cook, stirring for 5 minutes. Add the wine and crushed tomatoes then cook, stirring occasionally for 15 minutes. Stir in the tomato paste and salt then leave to cool.
Step 3
Spread 1 lasagne sheet with a quarter of the mince mixture. Starting from 1 short side, roll up to form a log. Cut cross-ways into quarters and place, cut side up, in a 2 inch-deep, 8 inch round oven proof dish. Repeat with the remaining lasagne sheets and venison mixture.
Step 4
Pour the stock over the rotolo. Sprinkle with parmesan and bake for 35 minutes or until the pasta is firm to bite.
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