Preheat the oven to 200°C, 400°F, Gas Mark 6. Line a baking tray with nonstick baking paper. Heat the olive oil in a frying pan. Sauté the onions with the garlic until softened but not brown. In a large mixing bowl mix together all the strudel ingredients. Season well. Roll out the pastry (if not already rolled) on a lightly floured work surface to about 30 cm x 25 cm (12 x 10 inches). The pastry should be quite thin. Put the meat along the centre leaving a gap of 2 cm/1inch around the edge. Brush the sides with some water. Turn ends into seal, and then roll up the pastry like a Swiss roll. Brush with the beaten egg yolk and sprinkle over some sesame seeds. Bake on the prepared baking tray for 40 minutes or until the pastry is golden and crispy. Meanwhile make the sauce: Heat the olive in a frying pan. Sauté the onions, garlic and carrot for 3 minutes. Add the tomatoes, red wine, tomato purée, basil, pinch of sugar, salt and freshly ground black pepper. Bring to the boil and simmer with the saucepan covered for 40 minutes. Place in the food processor and whiz briefly. Return to the saucepan and check seasoning before serving. *Some Kosher products may only be available in limited stores.