Beef cannelloni with melted taleggio

The trick here is to make a big pan of ragù and freeze portions for an easy supper with tagliatelle or for a lasagne.

Easy/Prepare Ahead/Freeze (ragù only) • Ready in 5 hrs

• Serves 6 with extra ragù

14-16 cannelloni tubes

200g Taleggio cheese, sliced 4tbsp finely grated Parmesan for the ragù

1tbsp olive oil

2 onions, finely chopped

175g carrots, finely chopped 2 sticks celery, finely chopped

1kg minced beef (don’t use low fat) 300ml whole milk

300ml red wine

2 x 400g cans tomatoes for the béchamel

50g butter

40g plain flour

500ml milk you will need a 24x20cm shallow ovenproof dish

1 Start with the ragù. Heat the oil in a large pan (a sauté pan is best) and cook the onion, carrot and celery over a low heat for about 45 mins until softened. Add the beef and stir over a medium heat until browned. Add the milk, bring to the boil then simmer for 5 mins before adding the red wine. Bring to the boil again, add the tomatoes and season. Turn it down to simmer until thickened, for about 4 hrs.

2 Prepare the béchamel. You can do this in advance, but it’s easier to pour while warm. Melt the butter then add the flour, stirring continuously, but don’t let it brown. Gradually whisk in the milk, stirring until thickened. Season. Now you need to stuff the cannelloni. I put on disposable gloves and stuff them by hand – much quicker. 3 Heat the oven to 180C, gas 4. Spread some béchamel over the bottom of the dish. Put the cannelloni on top in a single layer. Pour over the rest of the béchamel. Put a single layer of sliced Taleggio on top, then sprinkle over the Parmesan and bake for 30-35 mins or until browned and bubbling. Per serving: 859 calories, 46g fat

(24g saturated), 53g carbohydrate