Bolognese roll

Ingredients for 4 servings:

• 1 pack of puff pastry from the refrigerated section
• 500 g minced beef
• 1 can tomatoes, chopped
• 10 cherry tomatoes
• 1 tube(s) Tomato paste, 3x concentrated
• ½ liter red wine, dry
• ½ liter beef broth
• 1 large onion(s)
• 2 garlic cloves or 1 field garlic
• 300 g mushrooms, brown
• 40 g butter
• ⅛ liter olive oil
• 1 tbsp sugar
• Salt and pepper, white and black
• 60 g Pecorino Romano
• 1 egg(s)
• 2 tbsp milk
• 15 g poppy seeds or sesame seeds or both

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

light

Keep the puff pastry in the refrigerator until ready to use. Otherwise, it will become so soft that it will no longer be rollable. Finely chop the onion and garlic. Never press the garlic, as this releases unnecessary bitterness. Finely slice the mushrooms. Finely grate the Pecorino Romano. Melt the butter in a large pan, add the sugar, and caramelize. Then glaze the cherry tomatoes completely in it, followed by the olive oil. Add the onion and garlic and fry briefly. Now add the tomato paste and fry it along with the flour. This is important; only then does the tomato paste develop its full flavor! Then add the minced meat and fry until it begins to crumble. Now deglaze with the red wine and bring to a boil, add the finely chopped mushrooms and the canned tomatoes. Simmer the ragout over low heat for at least 1.5 hours, stirring frequently. Once the liquid has reduced, pour in the beef broth and continue reducing. Season generously with salt, paprika, and both types of pepper. When all the liquid has reduced, the ragout is ready; no more liquid should run out of the ragout. This can take up to 3 hours, depending on the amount of liquid. Now let everything cool completely. Preheat the oven to 180°C (top/bottom heat). Do not use fan-assisted oven, as this dries out the food too much. Unwrap the puff pastry and roll it up, spread the ragout evenly on it, leaving about 3-5 cm free on the long side as a seam. Spread all but 10 g of Pecorino Romano over the top. Then roll it up as tightly as possible. Whisk the egg with the milk and brush the seam of the roll first, then seal it with light pressure and place the roll seam-down on a baking tray lined with baking paper. Spread the remaining 10 g of Pecorino Romano over the roll and sprinkle with some poppy seeds or sesame seeds. Bake in a hot oven for about 25-30 minutes; the surface should be well browned.