Beef cannelloni recipe

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This is a quick and easy to make, simple, but tantalisingly tasty beef cannelloni. It’s a classic Italian dish that has stood the test of time and never fails to amaze. The wine adds a hearty richness to the minced beef filling like no other.

  • Yield: 6 Servings
  • Preparation Time: 45 Minutes
  • Total Time: 1 Hour 5 Minutes


  • 1 lb (450 g) lean mince
  • 1 cup (250 ml) olive oil
  • 1 lb (2 x 400 g) tins whole plum tomatoes
  • 1 onion thinly sliced (optional) or substitute for small ginger finely grated
  • 1 ml (¼ tsp) dried sage
  • 1 ml (¼ tsp) dried rosemary
  • ½ cup (125 ml) white wine
  • 12 cannelloni
  • Salt and pepper to taste
  • Bechamel sauce
How to Make It
    Beef Sauce Filling
  1. Using a large frying pan on a medium heat, heat the oil and sauté the beef with the onion, sage and rosemary; break up any clumps of mince with a wooden spoon. Cook until the meat is evenly browned and crumbly. Add a pinch of salt and pepper, then add the white wine; cook until the wine is evaporated.
  2. Melt 30 g (1 oz) butter in a medium saucepan over medium heat and sauté the optional onion or ginger until soft and tender. Add the remaining 125 ml (½ cup) of white wine and cook until it evaporates; add tomatoes and salt. Mix well; then simmer for 15 minutes.
  3. Boil a large pan of lightly salted water. Now add the cannelloni tubes, a few at a time, and cook until al dente; then using a slotted spoon, remove immediately into a pan filled with cold water. Lift pasta out with slotted spoon and arrange on a flat surface or board.
  4. Preheat oven to 200 C (400F) / Gas 5.
  5. Insert the meat filling into each tube, starting from one end and using your finger to push the meat paste into each shell. Lay each filled tube in a large baking dish and then pour on the béchamel sauce and sprinkle with grated mozzarella cheese.
  6. Bake in preheated oven for 25 minutes or until heated through. Allow to stand for 5 minutes, then serve.

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