Ingredients
1 kg beef, lean, minced
1 tbsp olive oil
1 large onion, finely chopped
4 cloves garlic, crushed
46 oz passata with basil, (2 jars)
1 pinch large caster sugar
14 oz dried cannelloni tubes
4 tbsp butter
6 tbsp plain flour
2 cups whole milk
9 tbsp soft cheese , with garlic and herbs
9 tbsp parmesan, grated
Preparation
Dry-fry the beef in a non-stick pan on medium-high heat, breaking up with a wooden spoon for about 10 minutes until browned. Remove and set aside.
Add the oil and cook the onion for 5 minutes until soft.
Add the garlic for 1 minute more, then tip in the beef and 1½ jars of the passata sauce and sugar. Simmer for 20 minutes while making the white sauce.
Heat the butter in a small pan. When foaming, stir in the flour for 1 minute.
Add the milk gradually, stirring all the time to achieve a lump-free sauce, then bubble for 2 minutes while stirring.
Remove from the heat and stir in the soft cheese with seasoning until dissolved. Set aside, covered with cling film to stop skin forming.
Pour the remaining tomato sauce into the base of 2 to 3 large baking dishes or 12 individual ovenproof dishes or foil containers. Spoon the beef into the cannelloni tubes using a teaspoon and lay on top of the sauce.
Pour on the white sauce, then sprinkle with Parmesan. Heat oven to 350 degrees F and cook for 40 to 45 mins until the pasta is tender and topping golden.
Serve and enjoy.
