Minced Beef Stuffed Cannelloni Recipe
Minced beef cooked in red wine, stuffed into cannelloni tubes and placed on the simplest of tomato sauces, topped with bechamel sauce, fresh mozzarella cheese and loads of parmesan cheese, and you have the most wonderful comfort food treat!
Servings 2 Servings
Calories 1241kcal
Ingredients
- 10 Cannelloni Tubes 125g
- 125 g Fresh Mozzarella Cheese 4oz
- 35 g Parmesan Cheese ⅓ Cup
For the Minced Beef Filling:
- 350 g Minced Beef 12oz
- 1 Small-Medium Onion 100g
- 1 Medium Carrot 100g
- 1 Small Stick Celery 35g
- 4 Garlic Cloves
- 1 tablespoon Olive Oil
- 4 Anchovy Fillets
- 2 tablespoon Tomato Puree
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 175 ml Red Wine ¾ Cup
For the Tomato Sauce:
- 400 g Tin of Chopped Tomatoes 14oz
- 1 tablespoon Olive Oil
- 2 Garlic Cloves
- 1 teaspoon Dried Oregano
- ½ teaspoon Dried Oregano
- Pinch Sugar
- ¼ teaspoon Salt
For the Bechamel Sauce
- 15 g Butter 1 tablespoon
- 15 g Flour 2 tablespoon
- 125 ml Milk ½ Cup
- 1 Pinch Salt
- 1 Pinch White Pepper
Instructions
- Cut the onion for the stuffing in half, peel it, then dice it as finely as you can.
- Dice the carrot as finely as you can.
- Dice the celery stick as finely as you can.
- Peel the garlic cloves for the minced beef stuffing and dice them as finely as you can.
- Heat the olive oil in a 28cm or 11" frying pan over a medium-high heat, and when it is hot, add the diced onion, carrot and celery and cook for 10 minutes, stirring occasionally.
- Add the garlic, anchovy fillets and tomato puree, then cook for another minute.
- Turn the heat up to high, add the minced beef, salt and pepper and cook until the beef has nicely coloured up, which will take 3-5 minutes. Keep stirring during this process to incorporate the crispy "fond" from the base of the pan.
- Pour in the red wine and cook until the wine has been reduced all the way down, make sure you break any large chunks of the meat down with the back of the spoon whilst it is cooking. Then remove and allow to cool for 10-15 minutes.
- Heat the oil for the tomato sauce in a 20cm or 8" saucepan, add the garlic and cook for 30 seconds.
- Pour in the tinned tomatoes, add the dried oregano and basil along with the salt and sugar and cook for 5 minutes to thicken a little.
- Stir 3-4 tablespoons of the tomato sauce through the minced beef and set the remainder aside to cool a little.
- Take a piping bag with a nozzle just a little bit smaller than the cannelloni tubes and pipe in the minced meat mixture. The easiest way to do this is to stand the tubes in a flat-bottomed bowl and use a spatula to move them when they are full.
- Stir any leftover beef and its cooking juices through the tomato sauce (there should not be a lot left) and pour the tomato sauce into a 25cm by 15cm (10" x 6") baking dish.
- Layer on the stuffed cannelloni and pour over any juices from the bowl you stuffed them in.
- Heat the butter for the bechamel sauce over a medium heat in a 15cm or 6" saucepan, and when it has melted, add the flour, then cook for 2-3 minutes.
- Stir in the milk little by little, making sure that all of the previous milk has been incorporated before you add any more. Keep going until you have a nice smooth white sauce, and then season with salt and white pepper.
- Pour the bechamel over the stuffed cannelloni; there should not be a huge layer, just a scant coating.
- Slice the fresh mozzarella and place it on top of the dish, then sprinkle with the parmesan cheese.
- Cover the bowl loosely with tin foil and then bake in the oven at 180°C or 350°F for 30 minutes, then remove the foil and cook for a final 30 minutes.
- Slide the baking dish under a very hot grill (broiler) for 3-5 minutes or until bubbly and golden, then allow the dish to cool for 5 minutes before serving.
Nutrition
Serving: 1 | Calories: 1241kcal | Carbohydrates: 55g | Protein: 77g | Fat: 72g | Saturated Fat: 29g | Polyunsaturated Fat: 35g | Trans Fat: 2g | Cholesterol: 248mg | Sodium: 2242mg | Fiber: 9g | Sugar: 15g
