Beef And Oregano Cannelloni With Tomato Sauce Gluten Free Recipes

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.

Steps:

• Filling: Brown garlic in olive oil. Add beef, pork, and 1/2 cup of pasta sauce (from the Tomato Sauce ingredients) and stir to combine. Brown until cooked and allow to cool to a manageable temperature.
• Preheat oven to 350°F.
• Whisk eggs. Add the eggs, bread crumbs, ricotta, and parmesan cheese to the meat mixture.
• Use a piping bag to fill the cannelloni noodles.
• Red Sauce: Combine all ingredients and use half to cover the bottom of a baking dish (13 x 9 Corning or glass ware).
• Lay filled cannelloni noodles onto the sauce, then cover with remaining sauce.
• Cover with foil and bake for 1/2 - 3/4 hour or until bubbly.
• Cream Sauce: Make a roux with the butter and flour. Add remaining ingredients and whisk over medium heat until thickened.
• Spoon over individual servings of cannelloni and serve.

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.