Beef Cannelloni

Beef Cannelloni

Homemade Tomato Sauce:
Use this recipe

16 pieces of cannelloni
17.5 oz (500 g) fresh beef meat
1 onion
1 garlic clove
6.8 fl. oz (200 ml) vegetable broth
1 tablespoon all-purpose flour
3 1/2 oz (100 g) cheese
1 teaspoon pizza spice mix
sunflower oil
freshly ground pepper

1. Preheat the oven to 390 °F (200 °C). Meanwhile, bring a large casserole of salted water to the boil. Add 1 tablespoon of sunflower oil and half the cannelloni. Cook them in batches until half tender, about 2 minutes. (Do not cook until softened.). Brush a large plate with sunflower oil. Drain the cannelloni in a colander and rinse with cold water, then transfer onto the prepared plate. Set aside.

2. Rinse the beef under cold water and pat dry with kitchen paper. With a sharp knife, cut the beef into cubes. Put the beef, onion and garlic into a meat grinder and mince them together.

3. Heat a large non stick-frying pan over a medium heat. Add the beef mixture and cook until brown coloured, stirring frequently to break up the meat. Sift the flour onto the beef mixture and stir to blend. Pour in the vegetable broth and let the mixture simmer for 7-9 minutes. Season the meat with with salt and pepper. Transfer the beef mixture into a large bowl.

4. Use a teaspoon to fill the canneloni with the beef mixture. Finely grate the cheese and combine them with the pizza spice mix. Brush a rectangular baking dish with butter or sunflower oil. Arrange the canneloni evenly on top. Spoon the the tomato sauce all over the cannelloni, spreading it evenly. Sprinkle over with the grated cheese mixture.

5. Cover the baking dish with baking foil. Bake in the oven until golden brown and set, about 25-30 minutes. Allow the cannelloni to cool for at least 7-9 minutes, before serving.

Per serving (4 cannelloni)

Energy: 555 kcal / 2325 kJ
Fat: 23,8 g
Carbohydrates: 46,4 g
of which sugars: 13,4 g
Protein: 39,6 g
Fibre: 5,5 g

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