Cannelloni straight-up
With a herbaceous beef filling and cheesy sauce, this classic tubular pasta bake makes for a stand out way to feed the entire family and leftovers
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Cooking tools:
- Saucepan
- Pan
- Oven
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Spoon
- Grater
- Colander
Ingredients
- 1/4 cup (60ml) olive oil
- 2 large (400g) brown onions, chopped finely
- 4 cloves garlic crushed
- 2 medium (240g) carrots, chopped finely
- 2 trimmed (200g) celery stalks, chopped
- 1 1/2 kilograms beef mince
- 2 400g cans diced tomatoes
- 3/4 cup (210g) tomato paste
- 1 litre (4 cups) water
- 2 teaspoons dried oregano leaves
- 1 cup chopped fresh flat-leaf parsley
- Cheese sauce
- 60 grams butter
- 1/3 cup (500g) plain flour
- 3 cups (750ml) milk
- 1 cup (80g) grated parmesan cheese
- 3 250g packets cannelloni tubes
- 2/3 cup (70g) grated mozzarella cheese
- 2 tablespoons freshly grated parmesan cheese
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