Cannelloni Stuffed with Ground Beef and Tomato Sauce
Ingredients
Meat Filling
Ground Meat: 600 g (1.3 lb)
Eggs: 2
Onion: 1, finely chopped
Vegetable Oil: for frying
Butter: 1 tablespoon
Garlic: 1 clove, minced
Dill: 1 tablespoon, minced
Salt: to taste
Black Pepper: to taste
Tomato Sauce
1 Tomato, diced
1 Onion, finely chopped
Vegetable Oil: for frying
1 tablespoon Butter
2 Garlic Cloves, chopped
3 Tomatoes, diced
1 teaspoon Cumin
1 teaspoon Paprika
1 teaspoon Italian Herbs: 1 teaspoon
Step 2: Make the Tomato Sauce
Sauté the Onion and Garlic
In a pan, heat the vegetable oil and 1 tablespoon butter. Add 1 chopped onion and the minced garlic cloves. Sauté until fragrant and golden.
Add the Tomatoes and Seasonings
Add the diced fresh tomatoes and 1 diced tomato. Cook for 30 seconds.
Add the cumin, paprika, Italian herbs, salt, and black pepper. Stir to combine.
Add fresh herbs
Mix chopped parsley and cilantro for added freshness and flavor. Let the sauce simmer for a few minutes, then set aside.
Step 3: Fill and assemble the cannelloni
Fill the cannelloni
Carefully fill each cannelloni tube with the meat mixture, using a spoon or a piping bag to make it easier.
Assemble in a baking dish
Grease a baking dish with vegetable oil, then arrange the filled cannelloni in a single layer.
Garnish with tomato sauce and cheese
Pour the prepared tomato sauce over the cannelloni, ensuring each tube is covered.
Sprinkle the grated cheese evenly over the top.
Step 4: Bake
Bake
Preheat the oven to 180°C (360°F). Cover the pan with aluminum foil and bake for 35-40 minutes, removing the foil during the last 10 minutes to allow the cheese to brown and bubble.
Step 5: Serve
Serve
Garnish with extra parsley or cilantro and serve hot. Enjoy this flavorful and hearty dish!
Dish Overview
This dish combines tender cannelloni pasta stuffed with a savory blend of ground beef, onions, and seasonings. The stuffed pasta is dipped in a homemade tomato sauce, topped with melted cheese, creating a golden, bubbly crust when baked. It’s a meal in itself, but pairs well with a salad or garlic bread.
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