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Yield:
1
Ingredients:
Instructions:
Instructions: Saute onions, garlic and carrots in a little of the wine until soft and just beginning
to color. Stir in tomatoes and cook until they begin to release their juices. Add stock, wine, herbs and red chile and simmer for 15 minutes uncovered. Puree mixture, return to pan and correct seasoning with salt and pepper. Stir in mint and keep warm. Yield: 10-12 rolls, 4-6 servings. Serving Ideas : With Lamb and Eggplant Rolls (see recipe) Email this Recipe:
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