Stuffed rolls

1 Art. l. vegetable oil

25 g butter
Which oil to choose? we'll show

1 onion, diced

1 clove garlic, crushed

450 g lean ground beef

200 g canned tomatoes, chopped

225 g ice cream spinach

1 h. l. dried basil

salt and freshly ground black pepper

6 choux pasta

basil for decoration

For the sauce:

25 g butter

25 g flour

450 ml milk

75 g cheddar, grated

Preheat oven to 180 пїЅ C. C. Heat the butter and oil in a large frying pan and fry the onion and garlic for 3-4 minutes.

Put the stuffing in the pan and fry it, then add the tomatoes, spinach, basil, salt and pepper. Cover and simmer 15 min., Stirring occasionally. Then remove the lid and keep on heat for 5 min., To thicken the liquid. Refrigerate.

Meanwhile, boil in salted water tubes (8-10 min.). Fold in a colander and rinse under cold running water. Place the tube on a wet towel.

Oil the refractory flat dish. Fill rolls with minced meat and place them on a platter.

For the sauce: Melt the butter in a pan, mix the flour and cook over low heat for 1 minute. Gradually add the milk, stirring constantly. Bring the sauce to thicken, remove from heat, add 50 g of cheese, salt and pepper. Mix well.

The resulting sauce pour tube, sprinkle with remaining cheese and bake in the oven for 30-35 minutes. Garnish with basil.