Beef Cannelloni
1kg lean minced beef
1 tbsp olive oil
1 large onion, finely chopped
4 garlic cloves, crushed
2 x 660g jars passata with basil large pinch caster sugar
400g dried cannelloni tubes
For the topping
50g butter
50g plain flour
600ml whole milk
140g soft cheese with garlic and herbs
140g parmesan, grated
For the filling: dry-fry the beef in a non-stick pan on a medium-high heat, breaking up with a wooden spoon until browned – about 10 mins. Remove and set aside.
Add the oil and cook the onion for 5 mins, until soft.
Add the garlic for 1 min more, then tip in the beef and 11⁄2 jars of the passata sauce and the sugar.
Simmer for 20 mins while you make the white sauce.
Melt the butter in a small pan & stir in the flour for 1 min.
Add the milk gradually, stirring all the time to achieve a lump-free sauce, then bubble for 2 mins while stirring.
Remove from the heat and stir in the soft cheese with seasoning until dissolved.
To assemble: pour the remaining tomato sauce into the base of 2-3 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. If freezing, allow to cool, then freeze wrapped well in cling film.
Heat oven to 200C/180C fan/gas 6 and cook for 40-45 mins until the pasta is tender and topping golden