Italian Pasta Recipes - Beef Cannelloni (Canneloni con Carne di Manzo) Recipe

Ingredients                      

• 50 g/2 oz/1/4 cup unsalted (sweet) butter

• 2 carrots, finely chopped

• 1 onion, finely chopped

• 1 garlic clove, crushed

• 450 g/1lb/4 cups minced (ground) beef

• Salt and freshly ground black pepper

• 15 ml/1 tbsp plain (all-purpose) flour

• 120 ml/1/2 cup dry white wine

• 450 g/1lb tomatoes, skinned and chopped

• 5 ml/1 tsp chopped fresh oregano

• 5 ml/1 tsp butter for greasing

• 12 cannelloni tubes

 Sauce:

• 100 g/4 oz/1/2 cup unsalted (sweet) butter

• 50 g/2 oz/1/2 cup plain (all-purpose) flour

• 400 ml/1 3/4 cups milk

• 50 g/2 oz/1/2 cup Parmesan cheese, grated

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Method:

1. Melt the butter in a saucepan, add the carrot, onion, garlic and fry (sauté) for 5 minutes until the onion is translucent.

2. Add the beef and fry until the meat is brown. Season with the salt and pepper.

3. Lower the heat, sprinkle in the flour and cook for 1 minute. Remove from the heat and blend in the wine, tomatoes and oregano.

4. Return to the heat and bring to the boil. Lower the heat and simmer for 20 minutes, stirring occasionally. Adjust the seasoning and leave to cool.

5. Grease a large shallow oven­proof dish. Stuff the cannelloni with the filling mixture and cover the bottom of the dish with the filled tubes.

6. Make the sauce. Melt half the butter in a saucepan and add the flour. Cook for 1 minute and gradually blend in the milk.

7. Cook for 3 minutes, stirring until thick and smooth and season with salt and pepper. Pour over the white sauce.

8. Dot with the remaining butter and sprinkle over the Parmesan cheese.

9. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 30 minutes or until the cannelloni is tender.