Cannelloni Bolognese

4 sheets of homemade lasagne pasta sheets

For the meat sauce

1 small onion, peeled, halved and finely chopped
1 carrot, fine diced
i celery stick, diced
 2 cloves of garlic, peeled and crushed
1tsp chopped thyme or oregano leaves
2tbsp olive oil
400g lean coarsely minced beef
salt and freshly ground black pepper
2tsp tomato passata
100ml red wine

for the tomato sauce

olive oil

1 large onion, fine diced

2 carrots, peeled and fine diced

2 celery sticks, fine diced

3 garlic cloves, chopped

2 tins good quality Italian chopped tomatoes

1tsp dried thyme

 

Parmesan, grated to serve

 

 

Heat half a glug of olive oil in a large pan then gently cook the onion, carrot,celery, garlic and thyme for 2-3 minutes.  Add the meat and brown well then add tomato purée and stir in, then gradually add the wine and beef stock, bring to the boil, season and simmer for about an hour until the sauce has thickened and is just coating the meat. Leave to cool.

 

Then start making your tomato sauce. Heat a glug of olive oil in a large flat-bottomed pan over medium heat. Add the carrot, celery, onion and garlic and cook until softened but not coloured, about 5 minutes. Add the tinned tomatoes and the thyme then simmer until the sauce has thickened, around 20 to 25 minutes, stirring occasionally.

 

Spoon some of the cold bollognese mixture onto the middle of your lasagne sheets then roll them up carefully into a tube, repeat with rest of lasagne sheets. Spoon a little of the tomato sauce in the bottom of a large baking dish then place the cannelloni in the dish, coat with more cheese sauce and scatter with grated parmesan then bake for 15-25 minutes or until it has glazed nicely.

 

Serve topped with grated parmesan and torn basil.