Serves 4-6
Preparation Time 45 minutes
Cooking Time approximately 1 hour
Oven Temperature 180°C

• 60ml olive oil
• 1 large onion, finely chopped
• 500g lamb mince (or use extra lean beef mince)
• 5ml ground cinnamon
• 5ml paprika, plus extra for sprinkling
• 1 can tomatoes, chopped
• 200ml dry white wine

 

Cheese Sauce

• 50ml butter
• 80ml flour
• 1 litre milk
• 200g grated Emmenthal cheese
• 5ml lemon juice
• 1x 30g packet Italian parsley, chopped
• 2 large eggs, lightly beaten
• 1 box cannelloni tubes

1 Heat the oil in a saucepan and sauté the onion until soft. Add the meat and fry until browned. Add the cinnamon and paprika and cook for two minutes. Add the tomatoes and white wine and allow to simmer uncovered for about 15 minutes or until the mixture has reduced. Season to taste with the salt and freshly ground black pepper. Remove from the heat and set aside to cool.

2 Cheese Sauce Heat the butter in a saucepan. Add the flour and then add the milk gradually. Stir over a medium heat until thickened. Remove from the heat and stir in half of the cheese and the lemon juice. Season to taste. Set aside to cool.

3 Once the meat mixture has cooled, stir in the chopped parsley and the eggs. Spoon the filling into the cannelloni tubes and line them up next to each other in a greased ovenproof dish. Pour over the cheese sauce and sprinkle with the remaining cheese and a little paprika.

4 Bake in a preheated oven for 30 minutes or until the pasta is cooked and the top is golden brown.

Words and image: Ideas magazine