Filo Beef Triangles

• None None Bolognese Sauce
• 2 tbsp vegetable or olive oil
• 2 1/4 lb ground beef
• 1 None large Spanish onion, finely chopped
• 2 cloves garlic, minced
• 2 tsp dried mixed herbs
• 1/4 cup tomato paste
• 2 None medium zucchini, coarsely grated
• 1 None medium carrot, coarsely grated
• 2 None beef bouillon cubes, crumbled
• 2 (13.5 oz) cans diced tomatoes
• None None To Assemble
• 5.25 oz whipped ricotta
• 5.25 oz frozen mixed vegetables, thawed
• 1 oz Parmesan cheese, freshly grated
• 8 sheets filo dough
• None None poppy seeds, to sprinkle

1. To make the bolognese sauce, heat 1 tbsp oil in a large heavy-bottomed saucepan over high heat. Cook ground beef for 5 mins, or until browned. Set aside. Add remaining oil and saute onion and garlic for 5 mins, or until soft. Add dried herbs, tomato paste, zucchini, carrot and ground beef. Cook for 5 mins. Add crumbled bouillon cubes and tomatoes. Bring to a boil, reduce heat and simmer, partially covered, for 1 hour, or until ground beef is tender and sauce thickens.
2. Preheat oven to 350u0b0F. Lightly coat 2 baking trays with oil. Combine bolognese sauce, ricotta, vegetables and Parmesan in a large bowl.
3. Stack filo sheets on a flat surface. Cut lengthwise into 3 strips. Cover with a damp tea-towel to prevent pastry from drying out.
4. To make each triangle, place a filo strip on a clean surface. Spoon a heaped tablespoon of filling at one end of strip. Fold up, shaping into a triangle. Place on prepared tray. Lightly coat with oil then sprinkle with poppy seeds. Bake 30 mins, or until crisp and golden.

bolognese sauce, vegetable, ground beef, spanish onion, garlic, mixed herbs, tomato paste, zucchini, carrot, bouillon cubes, tomatoes, ricotta, mixed vegetables, parmesan cheese, dough, poppy seeds

Taken from recipes-plus.com/api/v2.0/recipes/27531 (may not work)