12 dried cannelloni tubes
300ml - 1/2pint double cream
75g - 3oz freshly grated parmesan cheese
1/4 Tsp freshly ground nutmeg
crisp green salad, to serve
2 Tbsp olive oil
1 small onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
500g - 1lb - 2oz minced beef steak
1/4 Tsp crushed chilli flakes (optional)
1 Tsp fennel seeds (optional)
2 Tbsp freshly chopped oregano
400g can chopped tomatoes
1 Tbsp tomato paste
150ml - 1/4pint red wine
salt and freshly ground black pepper
- Preheat the oven to 200 d C/400 d F, 15 minutes before cooking the stuffed cannelloni. To make the Bolognese sauce, heat oil in a large heavy-based pan, add the onion and garlic and cook for 8 minutes, or until soft. Add the minced beef and cook, stirring with a wooden spoon to break up lumps, for 5-8 minutes, or until the meat is browned.
- Stir in chilli flakes, fennel seeds, oregano, tomatoes and tomato paste and pour in the wine. Season well with salt and pepper. Bring to the boil, cover and lower the heat, then simmer for at least 30 minutes, stirring occasionally. Remove the lid and simmer for a further 10 minutes. Allow to cool slightly.
- Using a teaspoon, fill the cannelloni tubes with the meat filling. Lay the stuffed cannelloni side by side in a lightly oiled ovenproof dish.
- Mix the double cream with three-quarters of the Parmesan cheese and nutmeg. Pour over the cannelloni and sprinkle with the remaining cheese. Bake in the preheated oven for 30 minutes, or until golden-brown and bubbling.