Beef and Broccoli Cannelloni is a tasty bolognese sauce wrapped in sheets of pasta under a blanket of golden cheese. This is a meal for everyone in the family.
INGREDIENTS
1 onion, diced
3 garlic cloves, minced
500g beef mince
100g mushrooms, roughly chopped
2 tbs tomato paste
3/4 cup red wine
1 cup beef stock
1 jar of passata (tomato puree) This will be used on the bottom and top of pasta as well as in the bolognese sauce
1 head broccoli cut into tiny florets
1-2 silverbeet leaves, copped finely
3 tbs balsamic vinegar
salt & pepper
grated cheese for sprinkling on top
White Sauce
3 tbs butter
2 tbs flour
1 litre milk (will probably use less but best to have more in case you need it)
1/2 cup nutritional yeast
handful of mozzarella cheese
salt & pepper to personal taste
*Freeze any remaining sauce to use on baked potatoes or nachos etc. It reheats really well.
METHOD
Making your Cheese Sauce
Make up the cheese sauce by melting the butter then add the flour, whisking or stirring till it starts to lightly foam.
Pour in about 2 cups of milk and whisk together. Stir continuously till it starts to thicken. Keep adding more milk till you get to the consistency of custard. This is your basic white sauce.
Add the nutritional yeast and mozzarella and stir to combine. This is now a cheese sauce.
Season with salt and pepper and set aside with a lid on.
Making the Bolognese
Cook the onions on low to medium heat with a little oil till softened then add the garlic.
Turn the heat up to a high medium and add the beef mince and cook till nicely browned – don’t stir too often as you ideally would like it to brown.
Add the mushrooms and cook a further 10 mins or so then add the 2 tbs of tomato paste, cooking a further 5 mins or till you can smell a rich tomato aroma.
Pour in the wine and scrape up the bottom of the pan ensuring all the tomato paste is now incorporated into the wine. Leave to simmer away till it’s mostly absorbed.
Add the beef stock, stir and then leave to reduce down so the beef mixture is loose but now overly wet.
Add about 2 cups of the passata and leave to simmer till the bolognese is back to a loose mixture, not overly wet.
Add the broccoli and silverbeet, stir to incorporate.
Season with salt and pepper and the add the balsamic vinegar.
Building the dish
Pre heat your oven to 200c
In a roasting dish, pour in a layer of the passata and keep close to your work bench.
Lay a piece of pasta sheet down (cut in half) add 2-3 tbs of the bolognese sauce and roll up. Place in the roasting dish and repeat till all the bolognese has been used.
Pour over some more passata, enough to cover all the pasta rolls then pour over an good drizzle of the cheese sauce.
Sprinkle over some grated cheese and cook in the oven till golden on top.
- 1 onion, diced
- 3 garlic cloves, minced
- 500g beef mince
- 100g mushrooms, roughly chopped
- 2 tbs tomato paste
- ¾ cup red wine
- 1 cup beef stock
- 1 jar of passata (tomato puree) This will be used on the bottom and top of pasta as well as in the bolognese sauce
- 1 head broccoli cut into tiny florets
- 1-2 silverbeet leaves, copped finely
- 3 tbs balsamic vinegar
- salt & pepper
- grated cheese for sprinkling on top
- 3 tbs butter
- 2 tbs flour
- 1 litre milk (will probably use less but best to have more in case you need it)
- ½ cup nutritional yeast
- handful of mozzarella cheese
- salt & pepper to personal taste
- *Freeze any remaining sauce to use on baked potatoes or nachos etc. It reheats really well.
- Make up the cheese sauce by melting the butter then add the flour, whisking or stirring till it starts to lightly foam.
- Pour in about 2 cups of milk and whisk together. Stir continuously till it starts to thicken. Keep adding more milk till you get to the consistency of custard. This is your basic white sauce.
- Add the nutritional yeast and mozzarella and stir to combine. This is now a cheese sauce.
- Season with salt and pepper and set aside with a lid on.
- Cook the onions on low to medium heat with a little oil till softened then add the garlic.
- Turn the heat up to a high medium and add the beef mince and cook till nicely browned – don’t stir too often as you ideally would like it to brown.
- Add the mushrooms and cook a further 10 mins or so then add the 2 tbs of tomato paste, cooking a further 5 mins or till you can smell a rich tomato aroma.
- Pour in the wine and scrape up the bottom of the pan ensuring all the tomato paste is now incorporated into the wine. Leave to simmer away till it’s mostly absorbed.
- Add the beef stock, stir and then leave to reduce down so the beef mixture is loose but now overly wet.
- Add about 2 cups of the passata and leave to simmer till the bolognese is back to a loose mixture, not overly wet.
- Add the broccoli and silverbeet, stir to incorporate.
- Season with salt and pepper and the add the balsamic vinegar.
- Pre heat your oven to 200c
- In a roasting dish, pour in a layer of the passata and keep close to your work bench.
- Lay a piece of pasta sheet down (cut in half) add 2-3 tbs of the bolognese sauce and roll up. Place in the roasting dish and repeat till all the bolognese has been used.
- Pour over some more passata, enough to cover all the pasta rolls then pour over an good drizzle of the cheese sauce.
- Sprinkle over some grated cheese and cook in the oven till golden on top.
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