Sausage Ragu Cannelloni
Ingredients – Serves 4
- 1kg Tuscan sausage mince
- 1 tbsp extra virgin olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, crushed
- 2 x 680g jars of passata sauce
- Large pinch of caster sugar
- 400g dried cannelloni pasta
- 4 x besciamella Chef
- 140g Parmesan, grated
Method
Start with making the filling. Dry-fry the beef in a non-stick pan on medium-high heat, breaking it up with a wooden spoon until browned – about 8 mins. Remove and set aside. Add the oil and cook the onion for 3-4 mins, until soft. Add the garlic, then tip in the beef and 1½ jars of the passata sauce and the sugar. Simmer for 30 mins low heat while you make the white sauce.
Heat the besciamella sauce in a small pan, adjust with salt, pepper and a pinch of grated nutmeg if you like. Set aside.
Pour the remaining tomato sauce into the base of 2-3 large baking dishes, spoon the beef into the cannelloni tubes using a teaspoon or a pastry bag and lay on top of the sauce. Pour on the besciamella sauce on top of the cannelloni tubes, then sprinkle with Parmesan. Cook in the oven to 200C/180C fan and cook for 40-45 mins until the pasta is tender and topping golden.
Our wine pairing suggestion: Lambrusco Rosso Secco