1. Remove phyllo from refrigerator 2 hours before using. Do not remove from package, as it dries out quickly.

2. Brown sausage in large skillet 10 minutes, breaking up pieces with wooden spoon. Stir in ground round and cook 5 minutes more until meat loses its pink color. Add onions and garlic; cook until soft.

3. Tilt skillet and remove all fat (at least half cup). Return skillet to heat; stir in parsley, basil, oregano, salt, pepper and tomato paste; cook 5 minutes.

4. Remove meat mixture to large bowl; cool; place in refrigerator until ready to use.

5. Beat egg in medium-size bowl until foamy; stir in ricotta and Parmesan cheeses; chill until ready to use.

6. Combine chilled cheese mixture and chilled meat. Form into a roll 23 cm long and 5 cm high on foil; refrigerate while preparing phyllo.

7. Unfold phyllo on wax paper; remove 1 sheet to another piece of wax paper; cover remaining sheets with damp towel; brush single sheet with melted butter. Cover with second sheet of pastry; brush with butter. Repeat, using dozen sheets of phyllo and brushing each with butter. Place meat roll along short edge; roll up, jelly roll style, tucking in ends and brushing with butter after each turn. Place a piece of foil over ends of rolls; secure with toothpicks so filling will not come out. Place seam-side down on a lightly oiled 15 X 25 cm jelly roll pan. Refrigerate until time to bake. (Note: Can be prepared ahead up to this point.)

8. Bake in preheated 200ºC degree oven for 35 minutes or until golden. Remove pan with meat to wire rack. Let stand about 30 minutes, then remove to serving tray with wide spatula. Serve warm but not hot.