Cannelloni di Manzo e Spinace

A famous Italian dish, Cannelloni di Manzo e Spinace (kahn-nel-OH-nee dee MAHN-zoh ee spin-AH-cheh) is economical and very



2 tablespoons olive oil

1 small onion, finely chopped

14 oz. canned, peeled Italian

tomatoes, undrained 7 oz. canned tomato puree

2 tablespoon finely chopped fresh

basil or

½ teaspoon dried basil

2 teaspoon dried oregano

1 teaspoon sugar

2 teaspoon salt

2 teaspoon freshly ground black pepper


12 tablespoons olive oil

1 tablespoon butter

1 small onion, finely chopped

2 garlic cloves, finely chopped 8 oz. lean minced beef

6 oz. fresh spinach, cooked, drained, squeezed and finely chopped or a small packet frozen chopped spinach (thawed)

1 oz. Parmesan cheese, grated

U tablespoons double cream

1 egg

2 teaspoon dried oregano

½ teaspoon salt

½ teaspoon black pepper


2 tablespoons butter

4 tablespoons flour

5 fl. oz. plus

2 tablespoons milk, warmed

3 tablespoons double cream

½ teaspoon salt

a teaspoon white pepper


1 teaspoon salt

8 oz. bought or home-made

cannelloni, cut into rectangles

3 inches by 4 inches

3 oz. Parmesan cheese, grated

1 tablespoon butter, cut into small


To make the tomato sauce, in a medium-sized saucepan heat the oil over moderate heat. Add the onion and fry it for about 7

minutes, or until it is soft but not brown. Stir in the tomatoes, the tomato puree, basil, oregano, sugar, salt and pepper. Reduce the heat to low, cover the pan and simmer the sauce for about 40 minutes, stirring occasionally.

Remove the pan from the heat and set aside.

To make the filling, in a large frying-pan heat the oil and butter over moderate heat. Add the onion and garlic and fry, stirring occasionally, for 7 minutes, or until they are soft but not coloured. Add the meat. Cook for 10 minutes or until the meat is brown, stirring occasionally. Add the spinach, and, stirring, cook for 3 to 4 minutes or until all the moisture has evaporated.

Transfer the meat and spinach mixture to a medium-sized bowl. Add the Parmesan, cream, egg, oregano, salt and pepper. Mix

well with a spoon and set aside.

Prepare the cream sauce. In a small, saucepan melt the butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour. Gradually stir in 5 fluid ounces of the milk and cream.

Return the pan to the heat. Cook, stirring constantly, until the sauce comes to the boil. The sauce will be very thick.

Remove the pan from the heat and add the salt and pepper. Pour the 2 table-spoons of milk over the top of the sauce to prevent a skin forming and set the pan aside.

Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).

In a large saucepan, bring 3 to 4 pints of water to the boil over high heat. Add the teaspoon of salt with the cannelloni

pieces and cook them for 6 to 15 minutes or until the cannelloni is tender. With a slotted spoon, remove the pasta from the pan and place it on a dampened cloth to drain.

When the cannelloni is cool enough to handle, place a tablespoonful of the filling in the centre of each pasta rectangle and roll them up.

Pour a thin layer of tomato sauce into the bottom of a large shallow ovenproof dish. Place the cannelloni in tne dish in a single or double layer.

Stir the milk into the cream sauce and spoon over the cannelloni. Pour the remaining tomato sauce over the top.

Sprinkle with the Parmesan cheese and dot with the tablespoon of butter.

Place the dish in the oven and bake the cannelloni for 30 minutes, or until the sauce is bubbling and the cheese has


Serve immediately from the dish.

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