What you'll need:
- 1kg minced beef
- 1 tbsp quality olive oil
- 4 cloves of garlic, crushed
- 1 large onion, finely chopped
- 2 x jars (660g) passata with herbs
- 400g dried cannelloni tubes
- Pinch of caster sugar
For the topping
- 50g plain flour
- 50g butter
- 600ml whole milk
- 140g parmesan, grated
- 140g soft cheese with garlic and herbs
Time: 80 minutes
First of all, make the filling for your cannelloni. Fry the beef mince in a pan over a medium heat for ten minutes, breaking it up with a wooden spoon, and ensuring it’s browned all over. Remove, and set aside. Into the same pan, soften the onion in the olive oil for 5 minutes, then add the garlic for 1 minute more. Return the beef to the pan, and tip in 1 ½ jars of passata along with the sugar. Simmer for 20 minutes.
While your filling is bubbling away, make the white sauce for the topping. In a small saucepan, melt the butter, and stir in the flour to make a roux. Add the milk - a little at a time - and mix continuously to achieve a lump-free silky sauce. Remove from the heat, stir in the cheeses until melted, and season thoroughly. Set aside.
Take a large baking dish, and coat the bottom of the dish with the remaining passata. Take your cannelloni tubes, and spoon the filling carefully into each one, before laying them in the dish side by side. Pour over the cheese sauce, and sprinkle with parmesan and black pepper. Bake in the oven at 200C for 45 minutes, until the pasta is tender and the sauce is golden and bubbling. Serve with a fresh salad, and enjoy!
This beef dish and a gorgeously sunny wine from Rutherglen Estate would make an interesting pairing. Crack open a bottle of the Rutherglen Estates Sangiovese 2016 while devouring this dish for a winning match!
There you have it -- a recipe for Beef Cannelloni!
Take the guesswork out of picking new wines to try! Have a go at our palate quiz below and our Somm will choose the top 3 wines for you.