Cannelloni

Name: Cannelloni
Cook time: 2 h 30 min
Yield: 4
Cuisine: Italian
Ingredients: Ingredients: Meat sauce; 60 ml (2 fl oz/¼ cup) olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 120 g (4¼ oz) bacon, finely chopped; 60 g (2¼ oz) button mushrooms, finely chopped; 1/4 teaspoon dried basil; 220 g (7¾ oz) minced (ground) pork; 220 g (7¾ oz) minced (ground) veal; 1 tablespoon finely chopped parsley; 200 g (7 oz) tin chopped tomatoes; 250 ml (9 fl oz/1 cup) beef stock; 3 tablespoons dried breadcrumbs; 1 egg

October 2, 2012

Time:2 hours +Serves:4

A recipe from the Good Food collection.

Ingredients

Ingredients: Meat sauce
60 ml (2 fl oz/¼ cup) olive oil
1 onion, finely chopped
2 garlic cloves, crushed
120 g (4¼ oz) bacon, finely chopped
60 g (2¼ oz) button mushrooms, finely chopped
1/4 teaspoon dried basil
220 g (7¾ oz) minced (ground) pork
220 g (7¾ oz) minced (ground) veal
1 tablespoon finely chopped parsley
200 g (7 oz) tin chopped tomatoes
250 ml (9 fl oz/1 cup) beef stock
3 tablespoons dried breadcrumbs
1 egg

Method

Step 1
To make the meat sauce, heat the oil in a frying pan and cook the onion, garlic and bacon over medium heat for 6 minutes, or until the onion is soft and golden. Stir in the mushrooms and basil, cook for 2–3 minutes, then add the pork and veal. Cook, stirring often to break up the lumps, until the mince has changed colour. Season well, add the parsley, tomatoes and stock, partially cover and simmer for 1 hour. Uncover and simmer for another 30 minutes to reduce the liquid. Cool slightly then stir in the breadcrumbs, then the egg.
Step 2
To make the tomato sauce, heat the oil in a pan and cook the onion and garlic for 6 minutes, or until the onion has softened but not browned. Stir in the tomatoes and basil. Add 250 ml (9 fl oz/1 cup) water and season well. Simmer for 30 minutes, or until you have a thick sauce.
Step 3
Cook the lasagne in batches in a large saucepan of boiling salted water until al dente. Scoop out each batch with a slotted spoon and drop into a bowl of cold water. Spread the sheets out in a single layer on a tea towel, turning them over once to blot dry each side. Trim away any torn edges. (We have allowed two extra sheets in case of tearing.) The grain of the pasta should run with the width, not the length, or the pasta will split when you roll it up.
Step 4
Preheat the oven to 190°C (375°F/Gas 5). Grease a shallow 30 × 18 cm (12 × 7 inch) ovenproof dish and spoon the tomato sauce over the base.
Step 5
Place a half slice of prosciutto over each pasta sheet. Top with a sprinkling of fontina cheese. Spoon an eighth of the meat sauce across one end of the pasta sheet. Starting from this end, roll the pasta up tightly to enclose the filling. Repeat with the remaining lasagne sheets and meat sauce. Place the filled rolls, seam side down, in a row in the dish.
Step 6
Beat together the cream and parmesan and season. Spoon over the cannelloni and bake for 20 minutes, or until lightly browned on top. Leave to rest for 10 minutes before serving.