Beef And Oregano Cannelloni With Tomato Sauce Gluten Free Food

BEEF AND OREGANO CANNELLONI WITH TOMATO SAUCE (GLUTEN FREE)

Steps:

• To make the tomato sauce, heat the oil in a saucepan over medium heat and add the onion and cook stirring occasionally for 5 minutes, or until soft.
• Add the garlic and cook for 30 seconds, until fragrant.
• Add the tomato, water, chili, vinegar and sugar and bring to a simmer.
• Reduce heat to low and simmer, covered, stirring occasionally for 20 minutes, until thickened slightly.
• Meanwhile make the cannelloni, combine the mince, breadcrumbs, egg, milk, green onion, oregano, garlic and 1 tablespoon of the parsley in a large bowl.
• Season with salt and pepper.
• Soak rice paper sheet in large dish of warm water for 30 seconds until soft and pliable.
• Drain on paper towel and transfer to clean work surface.
• Spoon 1 tablespoon of the beef mixture down the centre of rice paper sheet.
• Fold in ends and roll up firmly to enclose filling.
• Place cannelloni seam-side down in a large bamboo steamer basket.
• Repeat with remaining mixture.
• Bring a large saucepan of water to the boil over high heat.
• Cover steamer basket and place over the pan.
• Steam cannelloni for 5 minutes or until cooked through.
• Use tongs to transfer the cannelloni to serving plates.
• Spoon over the sauce, sprinkle with remaining parsley and serve immediately.

CANNELLONI WITH BEEF

Steps:

• Add garlic and onion to a large pan and cook until soft over a medium heat. Add the ground beef and cook about 3/4 of the way through. Remove the mixture and let cool.
• In a large bowl mix the ground beef mixture, bread crumbs, parsley, oregano and salt and pepper. Add grated cheese, white wine and egg. Mix well by hand and let sit for 10-15 minutes.
• Heat your oven to 350°F Fill the dry cannelloni shells with the ground beef mixture pushing, using the end of a wooden spoon to push the mixture through. Create a base layer of tomato sauce in your oven proof dish and create a single layer of cannelloni. Spoon more tomato sauce over the cannelloni, ensuring they are well covered (the sauce will do the cooking) Sprinkle the cannelloni with grated Grana Padana cheese . Cover with foil and bake in a preheated oven at 350 ?F for 25-30 minutes. Remove and let sit for 10 minutes prior to serving.

CANNELLONI

Steps:

• MEAT FILLING: Heat oil in a medium saucepan, add the onion and garlic, cook until tender.
• Add meat and cook until browned.
• Add oregano, basil, 2 tsp tomato paste, and cook uncovered for 10 to 15 minutes, stirring.
• Add chopped spinach and combine.
• Combine egg and cream, stir into meat mixture and season. Set aside.
• TOMATO SAUCE: Heat oil in the pan, add the onion and garlic, cook until tender.
• Add the puréed tomatoes, tomato paste, seasonings and simmer for 10 minutes, covered. Remove from heat and set aside.
• BÉCHAMEL SAUCE: Place sliced onion and peppercorns in the milk, bring slowly to the boil, remove from heat and let stand for 5 minutes.
• Melt butter in a saucepan, add the flour first made into a thin paste (roux) to the saucepan.
• Strain the milk, discarding the onions and peppercorn, and slowly add to the saucepan whisking until it thickens, then add the cream and season to taste with salt and pepper -- set aside.
• ASSEMBLY (Once cooled): Cook the pasta according to package directions, then plunge into cold water to stop the cooking. Drain. Stuff the cooled meat mixture into the tubes - using either a small spoon or clean hands. I find it easy using disposable gloves. to fill them.
• Spread 3 tablespoons of the tomato sauce over the base of a large shallow dish, then arrange the filled cannelloni side-by-side over the sauce.
• Spoon the Béchamel Sauce over the cannelloni and then cover with the tomato sauce.
• Sprinkle the grated cheeses evenly on top and bake uncovered at 350ºF/175ºC for 30-35 minutes.
• Serve with Salads, Crusty bread and a nice glass of red wine.