Beef Cannelloni

Name: Beef Cannelloni
Ingredients: 1 tbsp olive oil; 1 lb ground beef; None Pinch paprika; 1 None onion, peeled and finely diced; 1 clove garlic, peeled and crushed; 2 tsp tomato puree; 1 x 14 oz tomato sauce; 4 sprigs fresh basil, little reserved for garnish, remainder finely chopped; 16 sheets lasagne; 1/3 cup vegetable stock; 3.5 oz Parmesan, grated

11 ingredients

3 steps

Ingredients

1 tbsp olive oil
1 lb ground beef
None Pinch paprika
1 None onion, peeled and finely diced
1 clove garlic, peeled and crushed
2 tsp tomato puree
1 x 14 oz tomato sauce
4 sprigs fresh basil, little reserved for garnish, remainder finely chopped
16 sheets lasagne
1/3 cup vegetable stock
3.5 oz Parmesan, grated

Directions

1

Preheat the oven to 400°F. Grease 2 lasagne pans. Heat the oil in a saucepan and brown the beef for 5 mins, until crumbly. Add the paprika and season to taste. Add the onion and garlic and cook for 1 min. Stir in the tomato puree and tomato sauce, bring to a boil and simmer for 10-15 mins, until thick. Stir in the chopped basil.
2

Cook the lasagne according to package instructions. Drain and refresh under cold running water. Pat dry. Spoon 2 tbsp beef sauce on the short edge of each lasagne noodle and roll up, forming a tube.
3

Add the stock to the remaining beef sauce and simmer for 10 mins. Divide 2/3 of the sauce between the dishes and smooth out. Place 8 cannelloni in each dish and top with the remaining sauce. Sprinkle over the cheese. Bake for 30 mins, until golden and bubbling. Garnish with basil.