Cannelloni with Braised Meat

Natasha Ignatiadis

Cook Time 90 minutes

Servings 4

Ingredients

2 x 200g packets cannelloni
4 tbsp extra virgin olive oil
1 brown onion, finely diced
1 carrot, finely diced
1 celery stick, finely diced
½ bunch thyme
3 bay leaves
300g pork mince
300g veal mince
125ml red wine
400g Scarmoza cheese
3 eggs
200g grated Parmigiano cheese

Tomato sauce
1 brown onion, finely diced
800g canned tomatoes, chopped
½ bunch basil
Sea salt flakes
Pepper

Method

For meat filling: Heat 3 tbsp extra virgin olive oil in a medium sized saucepan on a medium-high heat.  Add the onion, carrot and celery, thyme and bay leaves and fry off for about 6-8 minutes, stirring occasionally, until light golden and soft. Season with salt and pepper.

Add in pork and veal mince. Using a wooden spoon, break up the mince and fry off for 10-12 minutes until meat is cooked through.  Add in wine and allow to fry off and soak into meat.

Once the meat is cooked, cool slightly and mix in Scarmoza cheese, eggs and Parmigiano cheese.

For tomato sauce: Heat a small saucepan with some oil, add onion and fry off for a few minutes on a medium-high heat until coloured and tender. Add in canned tomatoes, basil and season with salt and pepper. Allow to bubble away for about 20 minutes.

To construct the dish, fill each cannelloni tube with meat filling.  Cover the bottom of the baking tray with tomato sauce and lay the cannelloni flat in the tray.  Cover cannelloni with the remaining sauce and cover with foil.  Bake at 180C for around 45 minutes or until soft.

Serve with extra grated Parmigiano cheese.