Beef cannelloni recipe
 Cannelloni is a classic Italian dish, great for feeding a crowd and for preparing ahead in one dish. The filling is mince with extra mozzarella – delicious! Equipment and preparation: You will need an oblong, shallow 1.8 litre/3¼ pint ovenproof dish. 1 tbsp olive oil 1 onion, ﬁnely chopped 2 garlic cloves, ﬁnely grated400g/14oz lean beef mince2 tbsp plain flour 300ml/½ pint beef stock a few drops Worcestershire sauce 4 heaped tbsp tomato purée 1 tbsp freshly chopped thyme 1 tbsp olive oil 1 onion, ﬁnely chopped 2 garlic cloves, ﬁnely grated 400g/14oz lean beef mince 2 tbsp plain flour 300ml/½ pint beef stock a few drops Worcestershire sauce 4 heaped tbsp tomato purée 1 tbsp freshly chopped thyme 1 tbsp olive oil2 onions, diced 2 garlic cloves, crushed2 x 400g tins chopped tomatoes1 tbsp tomato purée ½ tsp sugar (optional)small bunch fresh basil, leaves choppedsalt and freshly ground black pepper 1 tbsp olive oil 2 onions, diced 2 garlic cloves, crushed 2 x 400g tins chopped tomatoes 1 tbsp tomato purée ½ tsp sugar (optional) small bunch fresh basil, leaves chopped salt and freshly ground black pepper 16 dried cannelloni pasta tubes1 x 125g ball mozzarella, sliced55g/2oz Parmesan, grated 16 dried cannelloni pasta tubes 1 x 125g ball mozzarella, sliced 55g/2oz Parmesan, grated Method To make the cannelloni ﬁlling, heat the oil in a frying pan over a high heat. Add the onion and fry for a few minutes. Add the garlic and beef mince and fry until browned, breaking up with two wooden spoons as it fries. Sprinkle over the flour and stir well. Mix in the stock, Worcestershire sauce and tomato purée, then add the thyme. Cover with a lid and leave to simmer over a low heat for about 30 minutes. Set aside to cool.Meanwhile, to make the tomato and basil sauce, heat the oil in a saucepan over a high heat. Add the onions and fry for 5 minutes. Add the garlic and fry for 10 seconds. Pour in the tomatoes, tomato purée, 150ml/¼ pint water and season with salt and freshly ground black pepper. Cover and leave to simmer over a low heat for about 30 minutes. Taste the sauce and add the sugar if it is a little sharp. Check the seasoning and stir in the basil. Spoon one-third of the tomato sauce into the base of the dish.Preheat the oven to 200C/180C Fan/Gas 6. Using a teaspoon, ﬁll each cannelloni tube with the cold mince ﬁlling. Arrange the cannelloni in a single layer in the dish. Spoon the remaining sauce on top. Scatter the mozzarella and Parmesan over the top and cook for about 35–40 minutes, until the pasta is soft and the cheese has browned. Serve hot with a green salad on the side. To make the cannelloni ﬁlling, heat the oil in a frying pan over a high heat. Add the onion and fry for a few minutes. Add the garlic and beef mince and fry until browned, breaking up with two wooden spoons as it fries. To make the cannelloni ﬁlling, heat the oil in a frying pan over a high heat. Add the onion and fry for a few minutes. Add the garlic and beef mince and fry until browned, breaking up with two wooden spoons as it fries. Sprinkle over the flour and stir well. Mix in the stock, Worcestershire sauce and tomato purée, then add the thyme. Cover with a lid and leave to simmer over a low heat for about 30 minutes. Set aside to cool. Sprinkle over the flour and stir well. Mix in the stock, Worcestershire sauce and tomato purée, then add the thyme. Cover with a lid and leave to simmer over a low heat for about 30 minutes. Set aside to cool. Meanwhile, to make the tomato and basil sauce, heat the oil in a saucepan over a high heat. Add the onions and fry for 5 minutes. Meanwhile, to make the tomato and basil sauce, heat the oil in a saucepan over a high heat. Add the onions and fry for 5 minutes. Add the garlic and fry for 10 seconds. Pour in the tomatoes, tomato purée, 150ml/¼ pint water and season with salt and freshly ground black pepper. Cover and leave to simmer over a low heat for about 30 minutes. Add the garlic and fry for 10 seconds. Pour in the tomatoes, tomato purée, 150ml/¼ pint water and season with salt and freshly ground black pepper. Cover and leave to simmer over a low heat for about 30 minutes. Taste the sauce and add the sugar if it is a little sharp. Check the seasoning and stir in the basil. Spoon one-third of the tomato sauce into the base of the dish. Taste the sauce and add the sugar if it is a little sharp. Check the seasoning and stir in the basil. Spoon one-third of the tomato sauce into the base of the dish. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Using a teaspoon, ﬁll each cannelloni tube with the cold mince ﬁlling. Arrange the cannelloni in a single layer in the dish. Spoon the remaining sauce on top. Using a teaspoon, ﬁll each cannelloni tube with the cold mince ﬁlling. Arrange the cannelloni in a single layer in the dish. Spoon the remaining sauce on top. Scatter the mozzarella and Parmesan over the top and cook for about 35–40 minutes, until the pasta is soft and the cheese has browned. Serve hot with a green salad on the side. Scatter the mozzarella and Parmesan over the top and cook for about 35–40 minutes, until the pasta is soft and the cheese has browned. Serve hot with a green salad on the side. Recipe tips This dish can be made and assembled up to 8 hours ahead of time. It also freezes well before final cooking.