1 / 1 Picture by: RoosterandHen
RoosterandHen East Midlands, England, UK
- olive oil
- 2 large onions, peeled and finely chopped
- 2 cloves garlic, crushed
- 1 (400g) tin chopped tomatoes
- salt and pepper to taste
- 2 tablespoons tomato puree
- 1/2 teaspoon sugar
- 1 wine glass port or red wine
- 250g lean steak mince
- 250g pork mince
- 1 teaspoon dried sage
- 1 teaspoon dried oregano
- 1 teaspoon dried mixed herbs
- good squirt chilli sauce (optional)
- 125g fresh breadcrumbs
- 30g butter
- 2 tablespoons plain flour
- 450ml milk, or as needed
- 1 generous handful grated cheese
- 1 pinch nutmeg
- 24 cannelloni pasta tubes
Prep:50min › Cook:50min › Ready in:1hr40min
- In a saucepan, heat a little olive oil and fry one of the chopped onions until translucent. Add 1 crushed garlic clove, stir for a minute, then add the tinned tomatoes, seasoning, 1 tablespoon of the tomato puree, sugar and 1/2 a wine glass of port or red wine. Bring just to the boil, reduce to a simmer and simmer while you prepare the rest.
- Meanwhile, in a separate frying pan, heat some olive oil then add the other chopped onions. Cook until softened then add the beef and pork mince and cook until browned. Add the other crushed garlic clove and cook for a minute.
- Add seasoning, sage, oregano, mixed herbs and chilli sauce. Stir well until combined. Add the remaining port or red wine and remaining tomato puree. Simmer for 10 minutes.
- Add to this 3 tablespoons of the tomato sauce and 2/3 of the breadcrumbs. Stir well until texture become sticky. Set aside to cool for 10 minutes.
- Meanwhile, make your cheese sauce: In a saucepan, over a low heat add the butter and melt. Using a wooden spoon, stir in the plain flour and mix until a 'roux' is formed and the floury taste is cooked out. Very slowly keeping heat low, add milk, a little at a time until a smooth white sauce is made. You will need to constantly stir. Finally away from the heat add the grated cheese, seasoning and nutmeg.
- In an ovenproof dish, spread half of the tomato sauce on the bottom. Using a small teaspoon, fill each cannelloni tube with the meat mixture and lay the pasta tubes in the casserole dish. Cover with the remaining tomato sauce. Pour over the cheese sauce and sprinkle with remaining breadcrumbs. Cover with foil. Chill in the fridge until required.
- Preheat the oven to 190 C / Gas 5. Place the cannelloni in the oven and bake for 40 minutes. Remove the foil and bake for a further 10 minutes or until the pasta is cooked and tender.
See it on my blog
I minced my beef and pork, used fresh tomatoes. this was popular with my guests lovely dish will use again. - 06 Feb 2012
Write a review
Click on stars to rate
What did you think? Tell us everything!