My family and I spent a long time yesterday afternoon making this dish. It was quite a job, but we had loads of fun, and the end-result was wonderful.
I strongly suggest that you get some assistance when attempting this. It is a good dish to make when it is cold and raining outside. The heat in the kitchen will make the whole family smile!
Ingredients for the cannelloni pasta:
16 Homemade Pasta sheets, (rectangles of approximately 12 x 15 cm),made like this:
750ml cake flour
3 large eggs
10ml olive oil
Sift the flour and salt together and put onto a clean surface heaped up.
Make a well in the centre and add the eggs and the olive oil.
Using a fork, bring the flour in from the sides and mix with the eggs. Once it begins to form a soft dough, start to mix with your hands.
Knead the dough for approximately 4 minutes until smooth and elastic.
Divide the dough into 6 to 8 balls. Work with 1 ball at a time and keep the others covered. Flatten the ball slightly with the palm of your hand or a rolling pin.
Run the dough through the thickest setting of your pasta machine, fold up and run 3 times more through the thickest setting.
After this run it through the machine on a thinner setting and repeat through a thinner setting. (For cannelloni I just go through till the second last thinnest setting).
Cut into rectangles of 12 x 15cm and leave on clean cloths, until required.
Ingredients for the filling:
1kg beef mince
3 slices of white bread, turned into crumbs in a food processor
1 onion finely chopped in a food processor
125ml tomato sauce
62.5ml Worcestershire sauce
salt and pepper to taste
15ml dry mixed herbs
125ml grated Parmesan cheese
Mix everything together and leave until required.
Ingredients for the tomato sauce
45ml olive oil
1 onion, chopped
2 garlic cloves, crushed
1 celery stick, chopped
2 carrots, peeled and chopped
125ml white wine
30ml tomato puree
2 x 410g tinned tomatoes
30ml tomato puree
Salt and pepper to taste
30ml chopped fresh basil (or 10ml dry sweet basil)
Heat the oil and butter in a heavy based pot and sauté the onion and garlic until soft.
Add the celery stick and carrots and sir fry for another minute or two.
Add the white wine, simmer and let the wine reduce by half.
Add the tomatoes, tomato puree and sugar.
Season with salt and pepper and add the basil.
Cook for 30 minutes on low heat.
Cool down slightly and process in a food processor until smooth.
250ml grated cheddar cheese
Parmesan cheese (optional)
To put together:
Preheat the oven to 180ºc. Butter one large oven dish or individual oven dishes.
Divide the mince mixture into 16.
Cook the Pasta sheets, one at a time in boiling salted water for 1 minute. Remove with tongs and place on a clean kitchen cloth.
Place the mince mixture on one side of the cannelloni sheet, like a sausage, and roll up to from cylinders. Place in the oven dish (If using individual dishes, place 2 cylinders in a dish).
Repeat until all the sheets are done and filled and rolled.
Cover with the tomato sauce and top with the cheddar cheese.
Bake in the pre-heated oven for 40 minutes.
Top with some parmesan (optional), and serve with a salad.