Beef & oregano cannelloni with tomato sauce

Recipe: Beef & oregano cannelloni with tomato sauce

Ingredients

  • 250g lean beef mince
  • 20g (1/4 cup) fresh gluten-free breadcrumbs (made from day-old gluten-free bread)
  • 1 egg
  • 2 tbs reduced-fat milk
  • 2 green shallots, ends trimmed, finely chopped
  • 1 tbs chopped fresh oregano
  • 1 small garlic clove, crushed
  • 2 1/2 tbs coarsely chopped fresh parsley
  • Salt & freshly ground black pepper
  • 16 round (21.5cm-diameter) rice-paper sheets
Tomato sauce

  • 2 tsp extra virgin olive oil
  • 1 small brown onion, halved, finely chopped
  • 1 large garlic clove, chopped
  • 1 x 400g can diced tomatoes
  • 80ml (1/3 cup) water
  • 1 small fresh red chilli, deseeded, finely chopped (optional)
  • 1/2 tsp balsamic vinegar
  • 1/2 tsp white sugar

Instructions

  1. To make the tomato sauce, heat the oil in a saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and cook for 30 seconds or until fragrant. Add the tomato, water, chilli, vinegar and sugar and bring to a simmer. Reduce heat to low and simmer, covered, stirring occasionally, for 20 minutes or until sauce thickens slightly.
  2. Meanwhile, to make the cannelloni, combine the mince, breadcrumbs, egg, milk, green shallot, oregano, garlic and 1 tbs of the parsley in a large bowl. Season with salt and pepper. Soak a rice-paper sheet in a large dish of warm water for 30 seconds or until soft and pliable (don’t leave the rice-paper sheet in the water too long or it will become fragile and tear).
  3. Drain on paper towel and transfer to a clean work surface. Spoon 1 tbs of the beef mixture down the centre of the 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 the remaining rice-paper sheets and beef mixture.
  4. 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.
  5. Spoon tomato sauce over the cannelloni. Sprinkle with the remaining parsley and serve immediately.

Number of servings (yield): 4

Meal type: brunch

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)