Beef and wine cannelloni

Nothing gathers the family quite like the enveloping smell of a rich, hearty dish cooking to perfection in a piping hot oven like this comforting beef and wine cannelloni.
Beef and wine cannelloni
1H 40M
2H 10M


Cheese sauce and cannelloni


1.Heat half the oil in a large saucepan or big, deep frying pan over medium heat. Add garlic, onion, bayleaves, rosemary, carrot and celery and sauté for 3-4 minutes until soft and fragrant. Remove from pan and set aside.
2.Add rest of oil and fry beef and pork mince for 4-5 minutes over medium heat, breaking up meat and cooking it until coloured. Return vegetable mix to pan, add wine and simmer, stirring, until wine has nearly evaporated.
3.Add the stock, tomatoes, sauce and paste and simmer for 20-30 minutes then thicken with cornflour mixture. Set aside to cool a little.
4.For the cheese sauce, add the milk, cream, cloves, peppercorns and garlic to a saucepan and bring to a simmer.
5.Meanwhile, melt butter in another saucepan, then add flour and stir for 2-3 minutes over a medium heat until texture is sandy. Strain the hot milk mixture and gradually pour it into the flour mixture, stirring constantly until creamy and smooth. Simmer for 2-3 minutes more then stir in the cheese and rosemary and season well with sea salt and cracked pepper. Set aside.
6.Preheat oven to 180°C. Using a sharp knife, score the cannelloni tubes around the middle then gently snap in half to make short tubes.
7.Spoon half the cheese sauce over the base of an ovenproof serving dish then layer with a third of the mince. Stand the pasta tubes upright in the sauce and fill each with the remaining cooled mince, packing the tubes tightly and discarding the bayleaves and rosemary sprig. Spoon remaining cheese sauce around the dish.
8.Bake for 40-50 minutes or until pasta is tender and the sauce is bubbling and golden. Serve with a simple green salad.

Related stories