Beef cannelloni

Method

1. To make the cannelloni filling, heat the oil in a frying pan over a high heat. Add the onion and fry for a few minutes. Add the garlic and beef mince and fry until browned, breaking up with two wooden spoons as it fries.

2. Sprinkle over the flour and stir well. Mix in the stock, Worcestershire sauce and tomato purée, then add the thyme. Cover with a lid and leave to simmer over a low heat for about 30 minutes. Set aside to cool.

3. Meanwhile, to make the tomato and basil sauce, heat the oil in a saucepan over a high heat. Add the onions and fry for 5 minutes.

4. Add the garlic and fry for 10 seconds. Pour in the tomatoes, tomato purée, 150ml/¼ pint water and season with salt and freshly ground black pepper. Cover and leave to simmer over a low heat for about 30 minutes.

5. Taste the sauce and add the sugar if it is a little sharp. Check the seasoning and stir in the basil. Spoon one-third of the tomato sauce into the base of the dish.

6. Preheat the oven to 200C/180C Fan/Gas 6.

7. Using a teaspoon, fill each cannelloni tube with the cold mince filling. Arrange the cannelloni in a single layer in the dish. Spoon the remaining sauce on top.

8. Scatter the mozzarella and Parmesan over the top and cook for about 35–40 minutes, until the pasta is soft and the cheese has browned. Serve hot with a green salad on the side.