Beef cannelloni

1. 1

   To make the cannelloni filling, heat the oil in a frying pan over a high heat. Add the onion and fry for a few minutes. Add the garlic and beef mince and fry until browned, breaking up with two wooden spoons as it fries.

2. 2

   Sprinkle over the flour and stir well. Mix in the stock, Worcestershire sauce and tomato purée, then add the thyme. Cover with a lid and leave to simmer over a low heat for about 30 minutes. Set aside to cool.

3. 3

   Meanwhile, to make the tomato and basil sauce, heat the oil in a saucepan over a high heat. Add the onions and fry for 5 minutes.

4. 4

   Add the garlic and fry for 10 seconds. Pour in the tomatoes, tomato purée, 150ml/¼ pint water and season with salt and freshly ground black pepper. Cover and leave to simmer over a low heat for about 30 minutes.

5. 5

   Taste the sauce and add the sugar if it is a little sharp. Check the seasoning and stir in the basil. Spoon one-third of the tomato sauce into the base of the dish.

6. 6

   Preheat the oven to 200C/180C Fan/Gas 6.

7. 7

   Using a teaspoon, fill each cannelloni tube with the cold mince filling. Arrange the cannelloni in a single layer in the dish. Spoon the remaining sauce on top.

8. 8

   Scatter the mozzarella and Parmesan over the top and cook for about 35-40 minutes, until the pasta is soft and the cheese has browned. Serve hot with a green salad on the side.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.