Quick & Easy

Bolognese cannelloni

This hearty bolognese cannelloni will have the entire family running to the dinner table. It is comfort food at its best and tastes just as good the next day. Enjoy with a side salad and a glass of red.
BEEF RAGU Cannelloni
2H 40M



1.Heat half the oil in medium saucepan; cook celery, onion, carrot, chilli and garlic, stirring, until onion softens. Add pancetta; cook, stirring, 3 minutes. Remove from pan.
2.Heat remaining oil in same pan; cook beef and pork, stirring, until browned. Return pancetta mixture to pan with wine; boil, uncovered, until reduced by half. Add milk; bring to the boil. Boil, uncovered, until reduced by half. Add stock, undrained tomatoes and paste; bring to the boil. Reduce heat; simmer, uncovered, about 1 hour 10 minutes or until thickened. Season with salt and pepper. Cool 20 minutes.
3.Preheat oven to 200°C/400°F. Oil shallow 3.5-litre (14-cup) ovenproof dish.
4.Combine cream and cheese in large jug; season with salt and pepper. Spread 1 cup of the cream mixture over base of dish.
5.Carefully tear each cannelloni sheet into three pieces. Place ¼ cup of beef mixture along one short side of each piece; roll to enclose. Place cannelloni, seam-side down, into dish; pour remaining cream mixture over cannelloni. Cover with foil.
6.Bake cannelloni 30 minutes. Uncover; bake about 15 minutes or until browned. Stand 5 minutes before serving.

Related stories