Carniverous Cannelloni

I've blogged a cannelloni recipe before, a rather tame vegetarian option. I had a hankering for some cannelloni this weekend, but wanted a luscious meaty version. I came up with this and everyone was thrilled. The tubes are stuffed with a rich and flavoursome ragu and are nestled in a bed of cheesy bechamel topped with buffalo mozzarella and parmesan. I used 1lb of sausage meat and 1lb of ground beef. You could really use any combination of ground meal you like. Veal, beef and pork would be lovely, but you could go for a lighter option with turkey or vegetarian with soya, TCP or quorn mince.

The longer you can simmer the ragu, the better it will taste. I will be submitting this to Ruth's Presto Pasta Night. It's been too long! :) This is such a filling and wholesome meal and would be perfect for a big crowd. Enjoy!

Ingredients
For the ragu:

• Olive oil
  
• 1 carrot, grated
• 1 stalk celery, finely diced
  
• 2 onions, diced
• 1 lb ground beef
• 1 lb sausage meat
• 3 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp dried basil
• 1/2 tsp dried thyme
• Grating fresh nutmeg
  
• 1 can diced tomatoes
• 2 cups tomato sauce (passata)
• 1 tbsp sugar (or more to taste)
• salt
• pepper

Heat olive oil in medium saucepan and add the vegetables. Saute until slightly softened and add meat. Brown and ensure that any clumps are broken up. Add herbs, spices and garlic. Saute for a minute or two until aroma is released. Add in tomatoes, tomato sauce and sugar. Lower heat to medium-low and allow to gently simmer for an hour or so. Season to taste.

For the bechamel:

• 4 tbsp butter
• 4 tbsp flour
• 2.5 cups milk
• 1/3 cup parmesan cheese
• grating nutmeg
• white pepper
• salt

Heat butter in medium saucepan. Once melted, add flour and stir for 2-3 minutes to form a light roux. Gradually whisk in the milk and bring to a boil until thickened. Remove from heat and stir in cheese and seasonings.

To assemble:

• 1 box cannelloni tubes
• Bechamel Sauce
• Ragu Sauce
• 2 balls buffalo mozzarella, thinly sliced
  
• Handful grated parmesan
• Pinch dried oregano
• Pinch paprika

Grease a large oven dish. Carefully spoon the ragu into the cannelloni tubes. I find the best way to do this is to hold the tube vertically with it's bottom end in the oven dish. Once filled move it to position whilst upright and then lay it down. This ensures the mixture remains in the tube.

Once tubes are filled, spoon any remaining ragu over top of the tubes as pictured above.

Pour bechamel on top of the cannelloni and top with the mozzarella and parmesan. Sprinkle with oregano and paprika for a colourful finish.

Cover with greased foil and bake at 200C/400F for 25 minutes. Remove foil and bake for a further 5-10 minutes or until pasta is tender. Serve with garlic bread!

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