KRISTIE’S CANNELLONI BEEF LASAGNA
250 g cannelloni pasta
500 g beef mince
1 packet of bacon
250 ml celery chopped
2 onions chopped
6 tomatoes chopped
3 carrots peeled and grated
1 ½ cups of beef stock
1 cup of red wine
1 cup brown sugar
15 ml white vinegar
1 packet of tomato paste
1-2 cups grated cheddar or gouda cheese
paprika for on top
salt and pepper to taste
mixed herbs spice to taste
30 ml coconut oil / subflower oil for frying
1,3 liter milk
100 g margarine
1 ½ cups of cake flour
1 handful of cheddar or gouda cheese
Place the milk in the microwave in a jug and microwave for ten minutes till the milk is hot.
Add the margarine and put back in the microwave for 5 minutes till the margarine is melted away.
Add the flour and mix in with a whisk for 3 minutes and every 30sec. intervals till the consistency of the white sauce is like a sauce.
Mix in the grated cheese.
Set Aside.
In a pan add the coconut oil/sunflower oil and add the onions.
Fry the onions till golden and add the bacon.
Fry the bacon with onions till the bacon is cooked.
Add the carrots and celery and mix well.
Now add the beef mince and fry till brown.
Add the tomatoes, beef stock, white vinegar, tomato paste, red wine and brown sugar and let simmer for 45 minutes on low heat.
After simmering, spray a square oven pan with spray and cook.
Sprinkle some cheese on the bottom of the baking tray and add the white sauce on top of the cheese.
Now in each cannelloni roll put 3 teaspoons and slide it down till the cannelloni is full and place on the white sauce.
Finish till one layer is complete.
Put some mince over the first layer of cannelonni’s and then some white sauce on top.
Add the 2nd layer of canneloni’s and cover with the white sauce.
Set aside for about 15 minutes.
Sprinkle some cheese over and paprika and place in the oven on 180 º Celsius for 60 minutes.
Remove from the oven and let cool down a little.
Serve and enjoy!
Recipe and Photo: Kristie Townsend
