Enjoy this Italian specialiality Chilli-Mince Cannelloni
1 onion, finely chopped
30 ml olive oil
450 g beef mince
1 x 425 g can chopped tomatoes
15 ml chopped garlic (or to taste)
15 ml dried red chilli flakes (or to taste)
15 ml fresh thyme
salt, milled black pepper and sugar
45 ml breadcrumbs
65 ml chopped parsley
100 g parmesan cheese
1 – 1,2 litre warm bechamel sauce (well-seasoned and not too thick)
16 – 18 cannelloni tubes
Saute the onion in oil until translucent, add the mince and fry until brown and crumbly. Add the tomatoes, garlic, chilli and thyme. Season with salt, pepper and sugar and simmer until the mixture had reduced and thickened. Stir in the bread crumbs and parsley then remove from heat and leave to cool.
To complete, spread a thin layer of the bechamel sauce into the bottom of a greased (30- cm square dish) oven-safe dish. Fill the cannelloni tubes with the mince mixture and pack them close together in the dish. Pour over the remaining sauce and sprinkle with the cheese. Bake for 30 – 40 minutes in the oven preheated to 190C or until the cannelloni tubes are cooked right through and soft. Remove from oven and allow to settle and rest for 15 minutes before serving.
Recipe and video provided courtesy of I Love Cooking.