Beef cannelloni

Описание: BEEF CANNELLONI (MANICOTTI)
Serves 4
prep time: 30 minutes
cook time: 1 hour total time: 1 hour 30 minutes

I made half quantities - also I used wine I had frozen in cubes as well as tomato purée which I also have frozen which are really convenient to use.

INGREDIENTS
FOR THE BOLOGNESE SAUCE:
1 Tbsp butter
1 Tbsp olive oil
2 medium carrots, finely diced
2 stems of celery, finely diced
1 large red onion, finely diced
2 rashers bacon or prosciutto, finely diced
2 large cloves of garlic, diced
2 Tbsp tomato paste
500g (1 lb.) minced or ground beef
1 tsp beef bouillon powder
250ml (1 cup) full cream milk
250ml (1 cup) full-bodied red wine
400g (14 oz.) can of whole, peeled tomatoes
2 tsp dried oregano
1 tsp sugar
2 fresh bay leaves
sea salt and black pepper

FOR THE BÉCHAMEL SAUCE:
2 heaped Tbsp butter
2 heaped Tbsp plain or all-purpose flour
500ml (2 cups) milk
100g grated cheddar cheese
50g grated Parmesan cheese
½ tsp sea salt
freshly ground black pepper

FOR THE CANNELLONI TUBES:
6 large or 12 small sheets of fresh lasagne

INSTRUCTIONS
1. Heat the oven to 200°C / Gas mark 6. Melt the butter with the olive oil in a large frying pan over medium heat.
2. Add the carrots, celery and red onion to the pan and cook gently for 5-10 minutes until softened. Add the bacon or prosciutto, tomato paste and garlic to the pan and cook a further 2-3 minutes.
3. Add the beef and stock powder to the pan and use a wooden spoon or spatula to break it up. Cook over medium-high heat, stirring occasionally for 5-10 minutes until the beef has begun to brown.
4. Pour the milk and red wine into the pan. Add the chopped tomatoes to the pan, stirring well to combine.
5. Stir the oregano, sugar, bay leaf and a few grinds of black pepper into the beef mixture, then simmer for 20 minutes until thick and glossy. Stir occasionally to prevent the beef from catching on the bottom of the pan. Add extra salt to taste, then set aside.
6. When the beef sauce has nearly finished cooking, prepare the béchamel sauce. Melt the butter in a medium saucepan, stir in the flour and allow to cook for about 3 minutes, stirring constantly.
7. Pour the milk into the saucepan, whisking constantly. Bring to a simmer until the sauce bubbles and thickens, then remove from the heat. Stir in the cheeses, sea salt and some black pepper. Taste and adjust seasoning as necessary.
8. Spread two or three large spoonfuls of the meat mixture over the bottom of a 20x30cm (8x12 in.) baking dish. If using large lasagne sheets, divide them in half. Spread each lasagne sheet with 1 tablespoon of bechamel sauce, add approx. 2 tablespoons of the meat mixture at one end, and then roll into a tube. Place in the prepared baking dish with the seam side down. Repeat until all pasta sheets have been used.
9. Loosen the meat sauce with a little stock, wine or water and spread it evenly over the top of the pasta. Thin the remaining cheese sauce with a splash of milk and spread evenly over the top of the sauce. Transfer to the preheated oven and bake for 30 minutes until golden brown.