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Beef cannelloni

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We start by making three separate sauces - a light tomato and basil sauce for the base of the cannelloni, a thick, beef ragu (like a Bolognese) to fill them and a creamy bechamel to cover the lot. We then take fresh pasta sheets and roll them around the beef ragu, which we place on the tomato and basil sauce, then smooth on the layer of bechamel, which we finish with a good grating of Parmesan.

 

Beef, onion, carrots, celery, garlic, tomato paste, red wine, crushed tomatoes, thyme, basil, parsley, bay leaves, nutmeg, cinnamon, pepper, olive oil, fresh pasta (contains wheat and eggs), flour, butter, milk, salt, Parmesan.
CONTAINS:
Gluten, Dairy, Egg.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Shellfish, Fish, Sesame, Soy, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 SMALLLARGE
ENERGY5170.1kj8924.9kj
PROTEIN79.1g147.8g
FAT TOTAL62.7g109.6g
- SATURATED31g52.4g
CARBS79.1g119.5g
- SUGARS25.8g45.3g
SODIUM2336.1mg4560.9mg
Small:
Serves 1 (hungry!) - 2 adults with salad
Large:
Serves 3-4 adults with salad
Serve with a mixed leaf salad of fennel, rocket, walnuts and shaved Parmesan, dressed in olive oil and lemon juice.

Frozen product. Once defrosted, cook, and consume within 48 hours. 

SMALL: Remove plastic film and bake in a preheated 180C oven for approximately 35 (from defrosted) to 50 minutes (from frozen) or until cooked through. Rest for 5 minutes before serving.

LARGE: Remove plastic film and bake in a preheated 180C oven for approximately 45 (from defrosted) to 60 minutes (from frozen) or until cooked through. Rest for 5 minutes before serving

Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot before serving.