Beef Cannelloni Recipe Mary Berry
Indulge in Mary Berry's Beef Cannelloni with beef mixture in a rich tomato with layers of mozzarella and grated Parmesan!
Ingredients
- 16 cannelloni pasta tubes
- 125 grams ball mozzarella sliced
- 55 grams 2 ounces Parmesan, grated
For the cannelloni filling:
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 garlic cloves finely grated
- 400 grams 14 ounces lean minced beef
- 2 tablespoons plain flour
- 300 millilitres ½ pint beef stock
- A few drops of Worcestershire sauce
- 4 heaped tablespoons tomato purée
- 1 tablespoon freshly thyme chopped
For the tomato and basil sauce:
- 1 tablespoon olive oil
- 2 onions diced
- 2 garlic cloves finely grated
- 2 tins 2 x 400 grams tomatoes, chopped
- 1 tablespoon tomato purée
- ½ teaspoon sugar optional
- Small bunch of basil leaves chopped
Instructions
- Preheat the oven. Preheat the oven to 200°C/180°C Fan/Gas 6 and prepare a 1.8-litre (3¼ pint) oblong, shallow ovenproof dish.
- For the cannelloni filling. Heat oil in a pan over high heat. Sauté the onion, then add garlic and minced beef, browning it while breaking it up with wooden spoons. Sprinkle flour, stir, and add stock, Worcestershire sauce, tomato purée, and thyme. Simmer covered for 30 minutes. Let it cool.
- For the tomato and basil sauce. Heat oil in a saucepan, fry onions, add garlic, pour in tomatoes, tomato purée, water, salt, and pepper. Simmer covered for 30 minutes. Add sugar if needed, adjust seasoning, and stir in basil. Spoon one-third into the dish.
- Assemble the beef cannelloni. Fill cannelloni tubes with the cold mince filling using a teaspoon. Arrange in a single layer in the dish and spoon the remaining sauce on top. Scatter mozzarella and Parmesan over and bake for 35–40 minutes until pasta is soft, and cheese is browned.
- Serve. Serve hot with a green salad.
Notes
Mary’s Tips: Can be assembled up to 8 hours ahead. Freezes well before final cooking.