Name: Mince rolls
Yield: 6 servings
Cuisine: Bake
Ingredients: 500.00 g lean mince meat; 1.00 onion medium, finely chopped; 60.00 g breadcrumbs fresh; 2.00 garlic cloves, crushed; salt; freshly ground black pepper; 1.00 eggs beaten; 250.00 ml rice cooked; 125.00 ml peas cooked; 125.00 g mushrooms sliced; 15.00 ml tomato purée; 15.00 ml margarine; 125.00 g mushrooms sliced; 150.00 ml tomato purée; 50.00 ml wine white; cloves ground; salt and freshly ground black pepper; sugar; fresh basil

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Ingredients (19)

500.00 g	lean mince — meat
1.00	onion — medium, finely chopped
60.00 g	breadcrumbs — fresh
2.00	garlic — cloves, crushed
	salt
	freshly ground black pepper
1.00	eggs — beaten

FILLING

250.00 ml	rice — cooked
125.00 ml	peas — cooked
125.00 g	mushrooms — sliced
15.00 ml	tomato purée

SAUCE

15.00 ml	margarine
125.00 g	mushrooms — sliced
150.00 ml	tomato purée
50.00 ml	wine — white
	cloves — ground
	salt and freshly ground black pepper
	sugar
	fresh basil

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Method:

Preheat the oven to 180 ºC (350 ºF).
Place the mince, onion, breadcrumbs and garlic in a mixing bowl and mix thoroughly.
Season to taste with salt and pepper, add the beaten egg and mix well.
Place the mince mixture on a floured surface and roll out into a rectangle about 1,5 cm thick.
Divide the rectangle into 6 portions.
FILLING: Combine the rice, peas, mushrooms and 15 ml tomato purée.
Spoon this mixture on top of the minced meat portions. Roll the minced meat around the filling and arrange in a greased casserole.
SAUCE: Heat the margarine in a shallow pan and sauté the mushrooms. Add the tomato purée and white wine, and season to taste with cloves, salt, pepper, sugar and basil.
Bring to the boil while stirring constantly.
Pour the sauce over the mince rolls, and bake uncovered for about 50 minutes.