Beef cannelloni with cheese sauce
SERVES 6 PREPARATION: 15 MIN COOKING: 3 HR 30 MIN
15ml (1T) oil
1kg stewing beef salt and pepper
1 onion, chopped
120g bacon, cubed 4 garlic cloves, chopped 500ml (2c) tomato purée 1L beef stock
60ml (¼c) flour
500ml (2c) milk
250ml (1c) grated
mild blue or Brie cheese 250ml (1c) grated
Parmesan cheese salt and pepper 10 lasagne sheets
Preheat the oven to 180°C.
1 BEEF SAUCE Heat the oil in a large ovenproof pot over medium heat. Season the beef with salt and pepper and brown in batches. Remove from the pot and set aside.
2 Add the onion and bacon. Cook for 2 minutes. Add the garlic, tomato purée and stock. Season with salt and pepper.
3 Return the beef to the pot and bring to the boil. Cover with the lid and transfer to the oven. Cook for 3 hours or until tender.
4 Remove the beef from the pot and shred using two forks. Place in a bowl, add 250ml (1c) of the beef cooking liquid and set aside.
5 CHEESE SAUCE Melt the butter in a saucepan on medium heat. Stir in the flour and cook, stirring for 3 minutes, until a smooth paste forms. Add the milk and whisk to remove lumps. Cook until smooth and thick. Remove from the heat and stir in the blue cheese or Brie and half the Parmesan. Season with salt and pepper and set aside. 6 Increase the oven temperature to 200°C. Bring a pan of water to the boil. Cook the lasagne sheets in batches for 5 minutes, then drain on paper towels.
7 Put 60ml (¼c) of the filling in the middle of each sheet and roll up. Pour a little of the reserved cooking liquid into a 22 x 34cm baking dish. Add the pasta rolls and pour over the remaining cooking liquid. Top with the sauce and sprinkle the remaining Parmesan over. Bake for 20 minutes or until golden.