Cannelloni straight-up
Photography: Brett Stevens/Styling: Yael Grinham
Serving size: Serves 10 or more
Cooking time: More than 2 hours
Special options: Kid friendlyFavourite flavours: Beef,
Pasta
Cannelloni straight-up
INGREDIENTS
3 x 250g packets cannelloni tubes
2/3 cup (70g) grated mozzarella cheese
2 tablespoons freshly grated parmesan cheese
FILLING
¼ cup (60ml) olive oil
2 large (400g) brown onions, chopped fi nely
4 cloves garlic, crushed
2 medium (240g) carrots, chopped fi nely
2 trimmed (200g) celery stalks, chopped
1.5kg beef mince
2 x 400g cans diced tomatoes
¾ cup (210g) tomato paste
1 litre (4 cups) water
2 teaspoons dried oregano leaves
1 cup chopped fresh flat-leaf parsley
CHEESE SAUCE
60g butter
1/3 cup (50g) plain flour
3 cups (750ml) milk
1 cup (80g) grated parmesan cheese
METHOD
FILLING:
Heat the oil in a large saucepan; cook onion, garlic, carrot and celery over low heat until vegetables are soft. Remove vegetables from the pan. Add beef; cook, stirring over high heat, until beef is browned all over, breaking up any lumps.
Return the vegetables to the pan with the undrained tomatoes, tomato paste,
water and oregano; bring to the boil. Reduce heat; simmer, partially covered,
for about 1 hour or until thickened slightly, stirring occasionally. Remove from heat, add the parsley and season to taste with salt and pepper.
CHEESE SAUCE:
Meanwhile, melt the butter in a medium saucepan. Add the
flour; stir over medium heat for about 1 minute or until mixture is grainy.
Gradually stir in the milk; stir over heat until sauce boils and thickens. Remove
from heat, stir in the cheese. Season to taste with salt and pepper.
Preheat the oven to 180°C (160°C fan forced).
Spoon a quarter of the Filling into the base of a 26cm round (11.5cm deep)
ovenproof pan or dish. Gently press the cannelloni tubes upright into the Filling.
Don't pack the cannelloni tubes too tightly as they need space to expand. Spoon the remaining Filling into the tubes; gently tap pan on bench to settle the mixture.
Pour the Cheese Sauce over cannelloni, sprinkle with mozzarella and parmesan.
Bake, uncovered, for about 40 minutes or until cannelloni is tender.
Suitable to freeze.
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