Cannelloni with beef

Serves 4


  • 30ml olive oil
  • 1clove garlic, finely chopped
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 2 carrots, peeled and grated
  • 400g can of Italian tomatoes
  • 30ml tomato paste
  • 250ml vegetable stock
  • 50ml white wine         
  • Salt and pepper
  • Few fresh basil leaves, torn
  • 500g free range beef mince browned
  • Pasta sheets
  • 250ml cream fraiche
  • 50-60ml milk
  • 60ml grated parmesan cheese
  • Salt and pepper


  1. Gently fry onion and garlic in oil, add celery and carrot, add tomatoes, paste, stock and wine and allow to simmer for about 30minutes. Season well and blend if a smooth sauce is desired. Add fresh basil just before serving over fresh pasta.
  2. Combine half the sauce with the browned mince and mix well. Put the remaining sauce in an ovenproof dish.
  3. Use the mince to make the cannelloni and place each roll on top of the tomato sauce. Combine the cream fraiche, milk, parmesan and seasoning and mix well.
  4. Pour this over the cannelloni and sprinkle with extra grated parmesan.
  5. Bake at 180C for 20-30 minutes until golden brown.