1. Heat a heavy bottom pan with oil; saute onion, garlic, carrot, celery and leeks and keep aside.
2. Heat another pan, add minced lamb, saute till it gets dry.
3. Add red wine and cook it is dry.
4. Add the sauteed mix, add tomato paste and saute till the raw smell is gone.
5. Put tomato puree, add salt and cook until the meat is soft.
6. Add water if required.
7. Saute the spinach.
8. Cook the pasta sheet.
9. Spread the sheet and add the sauteed spinach; apply cooked lamb mince and roll it to a cylinderical shape.
10. Place the roll in a greased tray.
11. Apply some beshamel sauce (white sauce), grated cheese on top and gratinate it at 170 deg celcius till golden brown (approx time 10 min).

Chef Ethem Aydemir is Sous Chef, Azulia, GRT Grand, Chennai