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  • 2 tablespoons butter or olive oil
  • 4 rashers pancetta, finely diced (or 2 rashers bacon)
  • 1 large onion, finely diced
  • 1 clove garlic, crushed
  • 2 sticks celery, finely diced
  • 1 carrot, finely diced
  • 800g beef mince
  • 1 -2 tablespoons tomato paste
  • ½ cup red wine
  • 2 x 400g cans diced tomatoes
  • 1 cup beef stock
  • Salt and pepper
  • 500g mozzarella
  • 1 packet (8 sheets fresh lasagne)
  • 700ml bottle passata, or tomato puree
  • 100g parmesan, grated

Bolognese cannelloni

  • Serving size: Serves 8
  • Cooking time: More than 1 hour

Heat butter or oil in large saucepan. Add pancetta or bacon and cook until fat runs and it starts to crisp up. Add onion, garlic, celery and carrot and cook until vegetables soften and are translucent.

Add mince and cook, stirring until beef browns. Add tomato paste, stir well and cook 1 minute. Add wine and simmer until reduced by half. Add tomatoes and stock; stir well to combine and leave to simmer 1 hour or until sauce is reduced and thick. Check seasoning.

Transfer mince mixture to a large bowl and refrigerate several hours or until cold.

Dice half of the mozzarella into 6mm cubes. Grate remaining mozzarella.

Stir diced mozzarella into mince mixture.

Separate lasagne sheets and halve widthways. Divide 1 cup of the passata between two 1.5 litre baking dishes.

Spoon about ¼ cup of the mince along the long side of each piece of pasta; roll up to enclose filling. Repeat with remaining mince and pasta.

Arrange 8 cannelloni in each baking dish. Top with remaining passata and combined grated cheeses. Bake at 170?C/150?C fan-forced for 30 minutes or until golden brown and bubbling.

Serve immediately.

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