Name: Cannelloni
Yield: 5 servings
Cuisine: Beef
Ingredients: 30.00 ml fresh chillies 573; 1.00 onion finely chopped; 2.00 garlic cloves, crushed; 100.00 g button mushrooms finely chopped; 1.00 ml dried basil; 300.00 g beef mince; 15.00 ml fresh parsley chopped; 400.00 g tinned tomatoes chopped; 250.00 ml stock beef; 45.00 ml breadcrumbs dried; 1.00 eggs; 30.00 ml fresh chillies 573; 1.00 onion small, chopped; 2.00 garlic cloves, crushed; 820.00 g tinned tomatoes chopped; 5.00 ml fresh basil chopped; 250.00 ml water; 10.00 pasta lasagne; 200.00 ml cream double thick; 250.00 ml cheddar cheese white, grated

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Ingredients (20)

Meat sauce

30.00 ml	fresh chillies — 573
1.00	onion — finely chopped
2.00	garlic — cloves, crushed
100.00 g	button mushrooms — finely chopped
1.00 ml	dried basil
300.00 g	beef mince
15.00 ml	fresh parsley — chopped
400.00 g	tinned tomatoes — chopped
250.00 ml	stock — beef
45.00 ml	breadcrumbs — dried
1.00	eggs

Tomato sauce

30.00 ml	fresh chillies — 573
1.00	onion — small, chopped
2.00	garlic — cloves, crushed
820.00 g	tinned tomatoes — chopped
5.00 ml	fresh basil — chopped
250.00 ml	water
10.00	pasta — lasagne
200.00 ml	cream — double thick
250.00 ml	cheddar cheese — white, grated

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Method:

Meat saucePreheat oven to 190 &degC.
Grease a shallow 30 x 18 cm ovenproof dish.
Heat oil in a frying pan and sauté onion and garlic until onion is soft and golden.
Stir in mushrooms and basil and cook for 2 to 3 minutes.
Add mince and season well, then add parsley, tomatoes and
stock.
Partially cover and simmer for 45 minutes.
Cool slightly, then stir in breadcrumbs and egg.
Tomato sauceHeat oil in the frying pan and cook onion and garlic until soft.
Stir in tomatoes and basil.
Add 250 ml and season well.
Simmer for 30 minutes or until you have a thick sauce.
Cook lasagne in batches in a large saucepan of boiling salted water until al dente.
Scoop out each batch with a slotted spoon and drop into a bowl of cold water.
Spread the sheets out in a single layer, on a tea towel, turning them over once to blot dry each side.
Trim away any torn edges.
Spoon the tomato sauce over the base.
Place a spoonful of the meat filling across one end of each pasta sheet.
Starting from this end, roll the pasta up tightly to enclose the
filling.
Place the filled rolls, seam side down, in a row in the dish.
Beat together the cream and Parmesan and season well.
Spoon over the cannelloni so that it’s covered.
Bake for 20 minutes, or until lightly browned on top.
Leave to stand for 10 minutes before serving.