Cannelloni Recipe

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Recipe Ingredients

half cups olive oil
500 g ground beef
1 onion, thinly sliced
half tsp dried oregano
2 balls of mozzarella, sliced
2 egg yolks
4 tbsp butter
4 tbsp plain flour
2 cups (500ml) milk
Salt and pepper
800 g tin chopped tomatoes
1 onion, thinly sliced
2 tbsp butter
half cups white wine
salt and pepper
16 cannelloni shells
half cup of white vinegar

Utensils:

2 medium saucepans
1 whisk (optional)
1 wooden spoon
1 medium cooking pot
1 bowl of cold water
1 oven dish
1 slotted spoon
1 ladle
1 colander

Recipe Method

Place the cooking pot on a medium heat, add half of the oil and warm through. Once hot, add the meat, onions and oregano.
Stir well and leave the meat to brown . This will take approximately five minutes.
Add half a cup of white vinegar, season with salt and pepper, stir and leave to evaporate for roughly 2-3 minutes.
Make the béchamel sauce
Place a second pan on a medium heat, add the butter and allow to melt. Add the flour and cook for 3-4 minutes, continually stirring.
Gradually pour in the milk , while continuing to stir and bring it the boil. When it thickens, remove it from the heat.
Combine meat and sauce
Pour the béchamel sauce into the pan of meat, add the two egg yolks and stir well.
Make the tomato sauce
Place another saucepan on a medium heat, add the butter and let it melt. Once melted add the onions and let them sweat down until soft and translucent, stirring occasionally.
Add half a cup of white vinegar and leave to evaporate for approximately 3-5 minutes.
When the vinegar has reduced add the chopped tomatoes, sprinkle in a little salt, stir and bring to the boil. Once boiling turn the heat down to a simmer and leave to cook for 15 minutes.
Cook and drain the pasta
Add the cannelloni to a pan of lightly oiled, salted, boiling water. Stir and leave to cook for 9 minutes.
Once cooked remove from the pan and place immediately into a bowl of cold water to stop the cooking process. Leave for 1 minute then drain into a colander, shaking off excess water and set aside.
Preheat oven
Set the oven to 200ºC or gas mark 6.
Make the cannelloni wraps
Place one pasta square onto a flat working surface. Spoon some of the meat mixture into the centre and roll lengthways to form a cylinder, shaped log. When completed, transfer to the oven dish.
Ladle over the tomato sauce, place the sliced mozzarella on top and season with salt and pepper.
Bake and remove
Place the dish in the centre of the oven and bake for 15-20 minutes.
When cooked through, remove from the oven and allow to stand for 5 minutes before serving.
Serve the baked cannelloni
Slice into portions, transfer to a serving plate and garnish with a little greenery for that extra splash of color.