Beef can­nel­loni with cheese sauce


Drum Food - - CONTENTS -


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


60g but­ter

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.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.