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Cannelloni with Bolognese Filling recipe (Pasta)

Yield: 4 servings

12   cannelloni
300 ml double cream
75 g grated parmesan cheese
½ teaspoons freshly ground nutmeg
some   crisp green salad
2 tablespoons olive oil
1   onion
2   garlic cloves
500 lb minced beef steak
¼ teaspoons crushed chilli flakes
2 tablespoons freshly chopped oregano
400 g chopped tomatoes
1 tablespoon sun-dried tomato paste
150 ml red wine
some   salt and pepper
1 teaspoon fennel seeds

Posted by MollyDD on Aug 30, 2010


Preheat the oven to 200° C. To make the Bolognese sauce, heat oil in a large heavy-based pan, add the onion and garlic and cook for 8 minutes. Add the minced beef and cook, stirring with a wooden spoon to break up lumps until the meat is browned.
Stir in chilli flakes, fennel seeds, oregano, tomatoes and tomato paste and pour in the wine. Season well with salt and pepper. Bring to the boil, cover and lower the heat, then simmer for at least 30 minutes, stirring occasionally. Remove the lid and simmer for a further 10 minutes. Allow to cool slightly.
Using a teaspoon, fill the cannelloni tubes with the meat filling. Lay the stuffed cannelloni side by side in a lightly oiled ovenproof dish.
Mix the double cream with three-quarters of the Parmesan cheese and nutmeg. Pour over the cannelloni and sprinkle with the remaining cheese. Bake in the preheated oven until golden-brown and bubbling. Serve with a garden salad.

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