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Go the extra mile with this pasta dish of cannelloni stuffed with a luscious blend of chestnut mushrooms, minced beef and a variety of vegetables all brought together by a tomato sauce with depth of flavour.
INGREDIENTS
For the beef and mushroom blend
- 400g chestnut mushrooms, finely diced by hand or in food processor
- 400g minced beef
- 1 small brown onion, finely diced
- 1 carrot, finely diced
- 1 stick of celery, finely diced
- Salt and pepper
For the tomato sauce
- 400g tin of plum tomatoes
- 1 tbsp dried oregano
- 200ml water
- 1 garlic clove
- 1 tbsp tomato purée
- Salt and pepper
For the cannelloni
- 12 cannelloni tubes
- 100g parmesan, grated
METHOD
- Preheat the oven to 180c.
- Heat a sauté pan with a little olive oil. Cook the onion, carrot and celery for a couple of minutes until soft. Add the mince and mushrooms, season well and cook for 5 minutes on a medium high heat.
- Blend the tomatoes, water, garlic, oregano and tomato purée in a food processor. Add a pinch of salt and pepper.
- Fill each cannelloni tube with the meat and mushroom mixture and lay in an oven dish. Pour over the tomato sauce and top with grated parmesan, a drizzle of olive oil and a good dash of black pepper.
- Cook in the oven for 25 minutes, or until the pasta is fully cooked through. Serve with extra parmesan and a green salad.
