I love pasta and beef, so it only seemed right to combine them in this dish. This my take on cannelloni.
30 minutes + 2 hr simmer cooking
1 kg beef mince
2 brown onions, finely chopped
4 garlic cloves, crushed
2 carrots, grated
1/2 jar red peppers, finely chopped
3 Tbsp ground oregano
1 large tin tomatoes
1/2 cup red wine
1/2 cup beef stock
4 Tbsp tomato paste
salt and pepper to taste
1 box large ready made cannelloni tubes.
- In a large non stick pan or casserole dish. Add the mince and cook the mince until no more pink . Add onion and garlic. Add oregano. Cook for 5 minutes or until onions have softened. Add tomato paste and mix in mince.
Add red wine and allow it to cook off alcohol. Add beef stock and cook for 5 minutes.
- Add chopped peppers, grated carrot and lastly tinned tomatoes.
Reduce heat and simmer for 2 hours until tomatoes and peppers have collapsed. Taste and season . Set aside to cool.
- Fill the cannelloni tubes with the mince filling. Layer in a baking dish. Cover with a tomato passata or white sauce. Sprinkle grated cheese on top.
- Preheat oven to 180 C. Bake the cannelloni for 30 minutes, or until cannelloni has softened and has a nice golden colour on top.
Serve with side salad and crusty bread.