Cannelloni with minced beef

Rich and satisfying​​​​ editor !​​  

Materials

1 kg of lean ground beef  

1 tablespoon of olive oil  

1 large onion, chopped  

4 cloves garlic, melted  

660 grams of tomato paste with basil  

1 large pinch of sugar  

400 grams of cannelloni  

 

For the top layer

 

50 grams of butter  

50 grams of plain flour  

600ml whole milk  

140 grams of soft cheese with garlic and herbs  

140 grams of Parmesan cheese, grated  

 

Step by step process

For the filling

Fry the ground beef in a non-stick pan over medium-high heat, breaking it up with a wooden spoon until golden brown - about 10 minutes.  

Remove and set aside.  

Add the oil and cook the onion for 5 minutes, until softened.  

Add the garlic for 1 more minute and toss in the beef, 1½ cups of the tomato paste and the sugar.  

Simmer for 20 minutes while you make the white sauce.

For the white sauce

Heat the butter in a small pan.  

When it foams, stir in the flour for 1 minute.  

Gradually add the milk, stirring constantly to achieve a lump-free sauce, then let it bubble for 2 minutes, stirring.  

Remove from the heat and mix the soft cheese with the seasonings until dissolved.  

Set aside, covered with cling film to prevent a skin from forming.

For assembly

Pour the remaining tomato sauce into the base of 2-3 large pans.  

Spoon the beef into the cannelloni and place on top of the sauce.  

Pour over the white sauce and sprinkle with parmesan.  

Preheat the oven to 200C/180C fan and bake for 40-45 minutes until the pasta is tender and the topping is golden.  

 

Good appetite!