Cannelloni
Ingredients
450 g (1 lb) minced beef
1 onion, finely chopped
2 tabs olive oil
25 g (1 oz) plain flour
1 tabs tomato purée
1/2 tsp salt
1/4 tsp Schwartz Ground Black Pepper
1/2 tsp Schwartz Nutmeg Ground
Cannelloni pasta tubes
Â
For the Sauce
2 tabs olive oil
2 onions, sliced
3 tabs tomato purée
40 g (1 1/2 oz) cornflour
1 tsp Schwartz Basil
1/4 tsp Schwartz Ground Black Pepper
1/2 tsp salt
900 ml (1 1/2 pint) beef stock
225 g (8 oz) mushrooms, sliced
225 g (8 oz) Cheddar cheese, grated
Slices of tomato for
Garnish (optional)Methods/steps
For the filling
1) Pre-heat the oven to 180C, 350F, Gas Mark 4
2) Fry the mince and onion until the meat is browned. Drain the excess oil.
3) Stir in the flour, purée and seasonings. Allow to cool slightly and use to fill the cavities of the cannelloni tubes. To do this, either use a small teaspoon or a piping bag which has been fitted with a large nozzle.
For the sauce
4) Fry the onions in the oil until just beginning to colour.
5) Stir in the cornflour, tomato purée, Basil, salt and Pepper. Gradually add the stock and bring to the boil, stirring.
6) Add the mushrooms.
7) Pour half the sauce into a large, greased shallow baking dish.
8) Arrange the filled cannelloni in a single layer in the sauce. Pour over the remaining sauce and scatter with the cheese.
9) Cook, uncovered in the oven for 45 minutes.
Additional Tips
Serve preferably with green salad or vegetables, but if someone is very hungry it goes well with chips too.
Also would like to add that you can make this using bolognaise with mushrooms/vegetables sauce out of the jar if you dont have much time.
Preparation and cooking time: 1 hr 30 min.