Ingredients
Serves: 4
- 250g fresh lasagna sheet
- 500g beef mince
- 2 slices of white bread
- 20g tomato paste
- Half cup of red wine
- 100ml hot water
- Ground nutmeg as per taste
- Salt as per taste
- Ground black pepper as per taste
- 500ml peel tomato sauce
- 1 small onion
- Basil leaves
- Extra virgin olive oil (EVO)
- 100g mozzarella
- · 50g parmesan cheese
- · 50g butter
Method
First make a quick tomato sauce with EVO, peel tomato, onion & basil.
To make the filling:
- Pour 2 spoons of EVO in the pot, put it on the fire at medium heat, add the beef mince, when the meat is cooked pour the wine and let it evaporate.
- Add nutmeg, salt and pepper. Stir it and then add the slices of bread chopped, without the crost, and add the tomato paste.
- Stir it and add 100ml of hot water, keep stiring until the bread is all melted and the water is absorbed.
- Turn off the flame and let it cool down.
To assemble:
- Before making your cannelloni, take the lasagna sheet and blench in boiling water for 30 seconds. Drain the pasta and put it on a cloth to let it cool down and dry out the exceed water from it.
- Now take the lasagna sheets & put a stripe of filling on each sheet.
- Roll each sheet to form a tube of pasta.
- Take your oven tray & put some curls of butter.
- Put 1/3 of your tomato sauce at the bottom of your oven tray.
- Lay down your cannelloni on the sauce -pour the rest of the tomato sauce on them cover all the cannelloni.
- Sprinkle with mozzarella and parmesan cheese all over the top.
- Put in the oven 180°C fan for 25 min.
Buon appetito!!
