beef cannelloni
Beef Dishes, Pasta

My take on Beef Cannelloni


I love pasta and beef, so it only seemed right to combine them in this dish. This my take on cannelloni.



4 serves

Prep time

15 minutes

Cooking time

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.

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