This recipe for Beef Cannelloni is a pretty simple dish to make and one I am sure you and your friends and family will love.
Author: Nectaria
Servings: 8 people
INGREDIENTS
800gr/ 28.22 oz. lean minced beef
50 gr./ 1.76 oz. olive oil
2 large onions, finely chopped
4 garlic cloves, minced
100 gr./ 3.53 oz. red wine
250 gr./ 8.82 oz. crushed tomatoes
1 tablespoon sugar
1 package dried cannelloni tubes
1 teaspoon cinnamon
¼ teaspoon nutmeg
salt and pepper to taste
For the topping sauce
500 gr. crushed tomatoes
1 teaspoon dried thyme
1 teaspoon garlic powder
1 tablespoon fresh spearmint, chopped
1 tablespoon sugar
salt and pepper to taste
300 gr./ 10.58 oz. cooking cream
200 gr./ 7.05 oz. mozzarella, shredded
INSTRUCTIONS
Heat oil in a large pot or deep skillet over medium high heat. Add the onions and garlic, cook for 5 minutes or until light golden and softened.
Turn heat up to high and add beef. Cook stirring for 3-4 minutes until the meat is browned all over.
Add red wine. Bring to simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone.
Add remaining ingredients and stir. Bring to the boil, reduce to a medium heat and cover with a lid. Cook for about 20-30 minutes stirring occasionally, until you have a rich, thick sauce. Set aside and let it cool.
To make the topping sauce
Mix all the topping ingredients to a medium size sauce pan (except cooking cream and cheddar) bring to boil, reduce to a medium heat and cook over medium for 10 minutes.
To assemble the cannelloni tubes
Preheat oven to 355℉/180℃.
Pour 1/3 of the topping sauce into the base of a large baking dish. Spoon the beef into the cannelloni tubes using a teaspoon and lay on top of the sauce. Pour on the remaining topping, then, sprinkle with mozzarella cheese. Pour over the cooking cream. Season with black pepper.
Bake for 40-45 minutes until the pasta is tender and topping golden.