Beef cannelloni with tomato sauce
Pasta tubes filled with seasoned beef mince, baked in tomato sauce under a white sauce and grated cheese – an Italian bake that has become a Swedish family favourite. The filling can also be spinach and ricotta.
- 1 h 15Time
- 37 minHands-on
- 4Portions
- ≈ 44 krper portion
- 680kcal per portion
Ingredients for 4 portions
- 1 tbspRapeseed oil, for frying
- 1Yellow onion, finely chopped
- 2 clovesGarlic, finely chopped
- 500 gBeef mince
- 2 tbspTomato paste
- 1 tspOregano, dried
- to tasteSalt
- to tasteBlack pepper
- 800 gCrushed tomatoes
- 16 tubesCannelloni
- 2 tbspButter
- 3 tbspPlain flour
- 5 dlMilk
- 1 mlNutmeg, grated
- 2 dlGrated cheese
On the side
- ½Lettuce
- ½Cucumber
Method
- Heat the oven to 200 °C. Heat the oil in a large frying pan and fry the onion, garlic and mince over a high heat for about 8 minutes, until the mince is browned and crumbly.
- Stir in the tomato paste, oregano and a quarter of the crushed tomatoes. Season with salt and pepper.
- Let the filling simmer for 5 minutes, until thick, then leave it to cool a little.
- Make the white sauce: melt the butter in a saucepan, stir in the flour and whisk in the milk a little at a time. Simmer, stirring, for 3–4 minutes until thickened, and season with nutmeg.
- Pour the rest of the crushed tomatoes into an ovenproof dish, about 20 × 30 cm, and season lightly with salt. Fill the cannelloni tubes with the mince using a teaspoon and lay them snugly in the tomato sauce.
- Pour the white sauce over the tubes to cover them and sprinkle over the cheese.
- Bake in the middle of the oven for 30–35 minutes, until the pasta is tender and the top golden brown.
- Wash and tear the lettuce and slice the cucumber.
- Let the cannelloni rest for 5 minutes, then serve with the salad.
The cost is estimated from Swedish grocery prices.
