Bolognaise Cannelloni

Programme

S02

Serves

4-6

Prep

30 Mins

Cook

3 Hrs

Ready

3.5 Hrs

Tips

For a quicker mid-week meal, use mince instead of diced beef and cook the ragu for 30mins.

Mixing up the ingredients you use to top the canneloni; try grilled courgettes, rosted peppers, salami – anything you fancy!

Using lamb, pork or chicken instead of beef.

Using veggie mince, or diced vegetables for a meat free alternative.

If time is short, you could cook the ragu in a pressure cooker for 45 mins.

Ingredients

    For the Ragu

  • 3 tbsp Olive Oil
  • 2 Garlic Cloves, Chopped
  • 1 Large Onion, Diced
  • 2 Large Carrots, Diced
  • 3 Sticks of Celery, Diced
  • 10g Fennel Seeds
  • 700g Diced Stewing Steak
  • 30g Plain Flour
  • 150g Tomato Puree
  • 2 Tins Chopped Tomato
  • 300ml Beef Stock (or 300ml and 2 Stock Cubes)
  • 400ml Rich Red Wine
  • 250g Dry Cannelloni Tubes

    • For the Topping

  • 80g Sundried Tomatoes
  • 1 Ball Mozzarella, Drained
  • 1 Pack Parma Ham /li>
  • 40g Pumpkin Seeds
  • 1 Bunch Basil, Leaves Torn

Directions

  1. In a large casserole pot or frying pan, heat 2 tbsp of the olive oil over a low to medium heat and gently fry the vegetables and fennel seeds for 15 mins, stirring frequently until the onion and celery become translucent, remove from the pan and set aside.
  2. Preheat the rest of the olive oil in the pan to a high heat, then in a bowl, coat the beef in the flour with a sprinkle of sea salt and black pepper before searing in the hot pan until browned evenly. Add the vegetables back to the pan along with the chopped tomatoes and beef stock, then cover and simmer on a low heat for 2hrs.
  3. When the beef is soft, add the tomato puree then break it down further by stirring and mashing it with a whisk. Once the majority of chunks have broken down, mix the red wine and cornflour together and slowly pour into the ragu whilst stirring. Remove from the hob and allow to cool for a few minutes.
  4. Using the small tray supplied with the oven, spoon the ragu into the cannelloni tubes and lay the tubes down next to each other. When all of the tubes are filled, pour the rest of the ragu over the cannelloni and top with sun dried tomatoes, slices of Parma ham, torn pieces of mozzarella and a sprinkle of pumpkin seeds, then cook in the oven, running the S02 steam programme.
  5. Once cooked, sprinkle with the torn basil leaves and serve.