Roulade with pasta

500 g on the meat (flesh)

100 g white bread

150 g pasta

1 egg

1 glass spoon crackers

1 glass red sauce

2 Art. l. oils

Cook ground beef, lay spread out on his cloth moistened with cold water, and smooth with a knife so that they form an elongated flat layer thickness of about 1 1/2 cm. On the middle ground beef over its entire length to put cooked, seasoned butter and chilled pasta then connect the edge of the stuffing. The resulting roll gently remove the napkin and place seam side down on a greased pan. Top roll grease egg, sprinkle with breadcrumbs, pour oil to make a few punctures with a fork and place on 30-40 minutes in the oven for baking. Ready roll cut into portions, put them on a platter and pour the red sauce.

Instead, you can stuff the pasta roll crumbly rice or buckwheat with fried onions and boiled eggs.