easy bolognese

Cannelloni

serves 6-8

INGREDIENTS

For the Bolognese:

2 lbs (1 kg) combination ground beef, pork or Italian sausage

3 tbsp olive oil

1 large onion, finely chopped

1/2 head of garlic, minced

3/4 cup cream

1 can (15 oz) chopped tomatoes

1/4 cup chopped basil leaves

1/4 cup chopped parsley, plus extra for garnish

kosher salt and pepper

For the cannelloni:

1 package dry pre-cooked cannelloni

1 large jar (700g, 25 oz) passata or marinara sauce

4 buffalo mozzarella, sliced

1 cup shredded parmesan

METHOD:

1. Make the Bolognese. In a large pot, heat olive oil over medium. Add onion and cook for 5-10 minutes until softened. Season all the meat and add the ground pork/sausage and brown for 5-10 minutes. Add ground beef and cook for another 5 minutes until all the meat has browned. Add garlic and cook for another 2 minutes.

2. Pour in cream while stirring. Cook for another 2 minutes, continuously stirring, until bubbly and the meat has absorbed most of the cream. Add tomatoes, making sure to scrape up any bits that are sticking to the bottom of the pot. Stir in basil and parsley. Lower heat and simmer for 10-15 minutes, stirring every so often. Adjust seasoning as desired. Turn off heat and set aside until ready to use.

3. Assemble the cannelloni. Preheat oven to 350F (180C or 170C Fan).

4. In a 9 x 13" casserole dish, pour a third of the passata. Stand up a cannelloni tube vertically on the sauce and use a small spoon to carefully stuff each with the Bolognese. It's okay if some of the meat falls into the dish. Line up each stuffed cannelloni on the sauce in an even layer.

5. Pour the remaining passata over the cannelloni. Top with mozzarella slices and then sprinkle parmesan all over. Bake for 50-55 minutes until bubbly. Let cool in pan for 10 minutes before serving.

TIP - Bolognese can be made in advance and stored in an airtight container in the refrigerator for 3-4 days. Bolognese can also be used to make lasagna, ravioli or Spaghetti Bolognese.