Beef cannelloni

Recipe from: 04 August 2014
recipes, beef, cannelloni

Ingredients 24
Servings 3
Time 00:15

Ingredients

  • 250
    g
    cannelloni pasta
  • 500
    g
    lean beef mince
  • 1
    Tbs
    olive oil
  • 1
    onion, finely chopped
  • 2
    cloves
    garlic, crushed
  • 2
    sticks celery, finely chopped
  • 1
    tsp
    dried rosemary
  • 1
    tsp
    dried oregano
  • 400
    g
    can chopped tomatoes
  • 1/2
    cup
    beef stock
  • 100
    g
    tomato paste
  • salt, pepper and sugar to taste
  • 1
    handful
    chopped basil
  • FOR THE WHITE SAUCE:
  • 250
    ml
    cream
  • 250
    ml
    sour cream
  • 3
    Tbs
    parmesan infused oil
  • 1
    cup
    finely grated parmesan cheese
  • 3
    Tbs
    chopped parsley
  • salt and pepper to taste
  • FOR THE TOPPING:
  • 1/2
    cup
    grated parmesan cheese
  • olive oil for drizzling
  • 1
    handful
    basil leaves, chopped
 

Method

01:30
 
Preheat oven to 180°C.

Heat the oil in a small 16 cm high oven proof pot.
Brown the mince in 3 batches, set aside.

Add the onion, garlic, celery and dried herbs and saute until softened and fragrant.
Add the mince back to the pot together with the chopped tomatoes, stock and paste.

Cover and bring to a simmer for 30 minutes, remove lid and simmer for another 5 minutes. Season to taste and add the chopped basil.

Arrange the cannelloni upright into the hot mince. Mix the white sauce ingredients together in a jug and pour over the pasta, filling each cannelloni as evenly as possible. Cover with foil and bake for 30 minutes.

Remove foil, sprinkle with parmesan and pop back into the oven for 15 minutes or until golden and bubbling.

Sprinkle with chopped basil and drizzled with extra virgin olive oil.
Serve immediately with extra parmesan cheese and a crisp side salad.

Recipe reprinted with permission of Bits of Carey. To see more recipes, click here.
 

Read more on: hungry2014  |  beef  |  recipes
 

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