Bolognese Cannelloni
2 tablespoons olive oil
1 onion, finely chopped
1/2 cup diced celery
2 garlic cloves, crushed
500g lean beef mince
1 carrot, grated
400g can tomatoes, chopped
425g pack Latina® Italian Tomato and Garlic Sauce
250g pack Latina® Fresh Cannelloni Sheets
1/3 cup (30g) finely grated Parmesan, extra
White sauce
50g butter
1/3 cup plain flour
4 Cups (1 litre) milk
1 onion, finely chopped
1/2 cup diced celery
2 garlic cloves, crushed
500g lean beef mince
1 carrot, grated
400g can tomatoes, chopped
425g pack Latina® Italian Tomato and Garlic Sauce
250g pack Latina® Fresh Cannelloni Sheets
1/3 cup (30g) finely grated Parmesan, extra
White sauce
50g butter
1/3 cup plain flour
4 Cups (1 litre) milk
- To separate Cannelloni sheets, wrap the sheets in plastic wrap and heat in microwave on HIGH/1100 watts for 15 seconds.
- Preheat oven to 200°C (180°C fan forced).
- To make the Bolognese, heat oil in fry pan, add onion, celery and garlic and cook until soft. Add beef mince and cook, until meat has browned.
- Add carrot, tomatoes and Latina® Sauce. Gently bring to the boil, reduce heat simmer for 30 minutes, stirring occasionally. Set aside to cool.
- To make white sauce. Melt butter in a saucepan over medium heat. Add flour and cook for 2 minutes, stirring constantly. Add milk, whisking well until smooth. Cook over low heat until sauce thickens.
- Spread 1/2 cup of the white sauce over the base of a shallow 3 litre capacity ovenproof dish. Spoon 1/4 cup of Bolognese mixture along the base of the short end of the Latina® pasta. Roll to enclose the filling and place on top of sauce in baking dish, seam side down. Repeat with remaining cannelloni sheets and filling.
- Pour over the remaining white sauce, cover dish with foil and bake for 30 minutes.
- Remove foil, sprinkle with extra Parmesan and bake a further 15 minutes until cheese has melted and pasta is tender.
Makes: 12 (Serves 4)
