Serves 4
Ingredients
- 30ml olive oil
- 1clove garlic, finely chopped
- 1 onion, chopped
- 1 stalk celery, chopped
- 2 carrots, peeled and grated
- 400g can of Italian tomatoes
- 30ml tomato paste
- 250ml vegetable stock
- 50ml white wine
- Salt and pepper
- Few fresh basil leaves, torn
- 500g free range beef mince browned
- Pasta sheets
- 250ml cream fraiche
- 50-60ml milk
- 60ml grated parmesan cheese
- Salt and pepper
Method
- Gently fry onion and garlic in oil, add celery and carrot, add tomatoes, paste, stock and wine and allow to simmer for about 30minutes. Season well and blend if a smooth sauce is desired. Add fresh basil just before serving over fresh pasta.
- Combine half the sauce with the browned mince and mix well. Put the remaining sauce in an ovenproof dish.
- Use the mince to make the cannelloni and place each roll on top of the tomato sauce. Combine the cream fraiche, milk, parmesan and seasoning and mix well.
- Pour this over the cannelloni and sprinkle with extra grated parmesan.
- Bake at 180C for 20-30 minutes until golden brown.