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Beef and mushroom cannelloni

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  •     Make 1, freeze 1 
  •     Makes 2 dishes, each serving 4 
  • 2   tbsp olive oil  
  • 1   large onion, finely chopped  
  • 2   garlic cloves, crushed  
  • 300 g   mushrooms, sliced  
  • 800 g   beef mince  
  • 300 ml   beef stock  
  • 1   tbsp tomato purée  
  • 2   tsp dried thyme or oregano  
  • 16   sheets fresh egg lasagne  
  •     2 x 350g tubs fresh tomato and mascarpone sauce 
  •     Butter, for greasing  
  • 75 g   Parmesan, finely grated  
  •     Fresh basil leaves, to garnish  

Zubereitung

0 Minuten
leicht
1.
1 Preheat the oven to 200C/gas 6. Heat the oil in a frying pan and cook the onion for 5 mins until softened. Add the sliced mushrooms, then cook for 5 mins more. Stir in the mince and cook for another 5 mins, breaking up with a spoon. Turn up the heat, add the stock and the tomato purée and dried herbs. Cook for 5-10 mins until the liquid has evaporated. Set aside
2.
3 Spoon a thin layer of the tomato sauce over the base of 2 x 20cm x 30cm ovenproof dishes. Spoon filling along 1 short edge of each lasagne sheet and roll up. Put, seam-side down, on the sauce – eight per dish. Spoon over the remaining sauce and scatter with the Parmesan
3.
4 Bake for 30 mins or until golden and bubbling. Serve scattered with small basil leaves
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