Name: Cannelloni
Yield: Serves 4
Ingredients: ¼ teaspoon dried basil; 60 g (2¼ oz) button mushrooms, finely chopped; 1 egg; 1 onion, finely chopped; 2 tablespoons olive oil; 1 small onion, finely chopped; 2 × 400 g (14 oz) tins chopped tomatoes; 1 teaspoon chopped basil; 10 fresh lasagne sheets, about 17 × 12 cm (6½ × 4½ inches); 4 large slices prosciutto, cut in half; 60 g (2¼ oz/½ cup) grated fontina cheese; 200 ml (7 fl oz) thick (double) cream; 3 tablespoons dried breadcrumbs; 2 garlic cloves, crushed; 120 g (4¼ oz) bacon, finely chopped; 60 g (2¼ oz/⅔ cup) grated parmesan cheese; 220 g (7¾ oz) minced (ground) pork; 220 g (7¾ oz) minced (ground) veal; 1 tablespoon finely chopped parsley; 250 ml (9 fl oz/1 cup) beef stock; 200 g (7 oz) tin chopped tomatoes; 60 ml (2 fl oz/1¼ cup) olive oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

Meat Sauce

60 ml (2 fl oz/1¼ cup) olive oil
1

Main course

Method

To make the meat sauce, heat the oil in a frying pan and cook the onion, garlic and bacon over medium heat for 6 minutes, or until the onion is soft and golden. Stir in the mushrooms and basil, cook for 2–3 minutes, then add the pork and veal. Cook, stirring often to break up the lumps, until the mince has changed colour. Season well, add the parsley, to