Beef Ragu Italian Cannelloni
What you’ll need:
- 8 dried cannelloni tubes
- 10g of Parmesan, finely grated
- A disposable piping bag
- 3 tbsp of olive oil
- 500g of beef mince, or 250g of beef mince and 250g of pork mince (recommended for best flavor!)
- 1 onion, finely diced
- 2 garlic cloves, sliced
- 1 stick of celery, finely diced
- 100ml of red wine
- 1 bay leaf
- 2 400g tins of chopped tomatoes
- 75ml of whole milk
- freshly ground black pepper
- Bechamel Sauce 500ml
- Begin by making the filling. Add 2 tablespoons of olive oil to a large pan and fry off the mince until browned and starting to crisp up a little
- Remove the mince from the pan then add another tablespoon of oil with the onion, garlic, celery and a pinch of salt. Sweat until soft, about 8 minutes.
- Add the mince back into the pan along with the wine and bay leaf. Cook until the wine has reduced by half then add the tomatoes and milk. Leave on a low heat to simmer for an hour.
- When ready, the ragu should have a thick velvety texture; not too loose to fit in a piping bag, but not too dry otherwise it won't cook the pasta. When you're happy with the texture, preheat an oven to 180°C/gas mark 4. Let the sauce cool down slightly before using your piping bag.
- Prepare your piping bag to fill them. Once you have a dish full of ragù-filled pasta tubes, spoon any leftover ragu into the dish around the edges of the pasta, then top with the béchamel sauce and cover in grated Parmesan.
- Bake the cannelloni for 25 minutes with a foil cover. Following this remove the foil cover and bake for a further 10-15 minutes until golden and bubbling, then serve.