Cannelloni

Cannelloni comes from the Italian word 'cannello', which translates as 'tube'. Although it is eaten all over Italy, it is thought to come from the Campagnia region originally. It is traditionally eaten on a Sunday or special occasion, but I think it's a go-er anytime! The little pasta tubes can be stuffed with any filling, and topped with any sauce you like before baking. Here I will show you how to make a rich, bolognese style meat filling with a tomato and cheese topping. 

Ingredients 

(Serves 4)

20 dried cannelloni tubes

2 tbsp olive oil 

1 onion

1 large carrot

2 sticks celery

500g minced beef

1 large glass red wine

1 tin plum tomatoes

1 carton passata 

2 tbsp tomato purée

1 tbsp mixed dried Italian herbs 

Salt and pepper to season

100g Parmesan cheese

100g mozarella cheese

Handful fresh basil leaves 

Method

1. Finely chop the celery, peel and finely chop the carrot and onion then add to a frying pan with the olive oil on a low- medium heat. Sweat down. 

2. Turn up the heat, add the mince to the pan and cook until brown. 

3. Pour in the red wine and allow to reduce.

4. Add the tinned tomatoes, 1/4 the carton of passata, tomato purée, the dried herbs and a little salt and pepper to season. Stir through and allow to simmer for 30 minutes, or transfer to an ovenproof casserole dish with the lid on and pop in a low oven for a couple of hours for even deeper flavour! 

5. Preheat the oven to 180C fan. 

6. Allow the bolognese to cool a little, then fill a piping bag with it and snip a large hole in the end of it, approx 1 inch in diameter. Use the piping bag to 1 by 1 fill the cannelloni tubes and lay them in rows in an oven proof square dish. 

7. Pour over the remaining passata, sprinkle over the basil leaves, then top with the Parmesan grated and slices of mozarella.

8. Bake in the oven for 30-40 minutes, until the sauce is bubbling and the cheese beginning to brown.

9. Serve up and enjoy! It's great with some tear and share bread and a salad on the side!