Cannelloni with ground beef

A rich and hearty recipe!   

Ingredients

 
1 kilogram lean ground beef 

1 tablespoon olive oil 

1 large onion, finely chopped 

4 garlic cloves, crushed 

660 grams tomato purée with basil 

1 large pinch of sugar 

400 grams cannelloni 

For the topping 

50 grams butter 

50 grams plain flour 

600ml whole milk 

140 grams soft cheese with garlic and herbs 

140 grams Parmesan, grated 

Step-by-step method 

For the filling 

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

Remove it and set aside. 

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

Add the garlic and cook for 1 more minute, then stir in the beef, 1½ jars of tomato purée 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 starts to foam, stir in the flour for 1 minute.  

Gradually add the milk, stirring constantly to make a smooth sauce, then let it bubble for 2 minutes, stirring.  

Remove from the heat and stir in the soft cheese and seasonings until melted.  

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

To assemble 

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

Spoon the beef into the cannelloni and arrange them over 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. 

Enjoy your meal!