Beef Cannelloni

Ingredients
- 500 g beef mince
- 1 Tbsp olive oil
- 1 onion, peeled and finely chopped
- 4 cloves garlic, crushed
- 800 g Homebrand canned diced tomatoes
- 1 tsp dried oregano
- large pinch sugar
- 50 g butter
- 50 g plain flour
- 600 ml milk
- salt to taste
- freshly ground black pepper to taste
- 200 g dried cannelloni tubes
- 40 g Parmesan, grated
- 1 broccoli
Method
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1. Preheat oven to 200°C.
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2. Heat a non-stick frying pan over a medium-high heat. Add beef to the frying pan, breaking it up with a wooden spoon as you go. Cook for about 10 minutes or until brown. Remove mince from the frying pan and set aside. Drain off any excess fat.
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3. Add oil to the frying pan and cook onion for 5 minutes until soft. Add garlic and cook for 1 minute. Add beef back to the frying pan.
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4. Add 1 1/2 cans of tomatoes with oregano and sugar and simmer the beef mixture for 20 minutes.
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5. To make the white sauce: Heat butter in a small pan. When it is foaming, stir in flour and cook mixture for 1 minute. Add milk gradually, stirring all the time to avoid lumps forming, then cook the sauce for 2 minutes, still stirring it continuously.
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6. Remove pan from the heat and season the sauce to taste. Cover pan with plastic wrap to prevent a skin from forming on the sauce and set it aside.
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7. To assemble the cannelloni: Spread the remaining tomatoes over the base of a large baking dish. Spoon the beef mixture into the cannelloni tubes using a teaspoon and place the tubes on top of the sauce. Pour over white sauce and sprinkle over the Parmesan.
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8. Cook the cannelloni in the preheated oven for 40-45 minutes until the pasta is tender and the topping is golden. Serve with steamed broccoli.
By Brett McGregor