Beef Cannelloni on a little Roman Holiday with Audrey Hepburn and Gregory Peck


Those that know me, have known me as a vegetarian for most of my life.  Until a year ago, the last time I’d eaten meat was when I was just eleven years old.  Back then I was seemingly more strong willed than I am today.  I was determined to stick with my new found vegetarianism.  But I knew that there was one dish that might tempt me, beef cannelloni. Ooh my.

As the smell wafted up from the family dinner table, the cannelloni made it’s best efforts to lure me. Somehow I held strong and stuck with my vegetables.

Clearly my determination has wavered in my adulthood and now I’m back on the meat eating side of the fence. So  a couple of weekends ago when M and I decided to have a classic movie night in, it seemed like a great reason to go to a little extra effort in the kitchen and reacquaint myself with the old favourite.

What a brilliant night in. The wine was plentiful and the cannelloni was scrumptious, not too rich as I didn’t make it with a white sauce. Perhaps slightly cheesily we continued the Italian theme in our classic movie selection … the fabulous William Wyler romantic comedy, Roman Holiday, starring Audrey Hepburn and Gregroy Peck.

It had us both in fits of tears and chuckles …  if you haven’t seen it, see it!

Sx.


Beef Cannelloni

Ingredients:

1 box dried cannelloni shells
A couple of handfuls of mushrooms, finely chopped (I used the chesnut variety)
1 small onion, finely chopped
400g lean minced beef
1 egg yolk
Pinch nutmeg (freshly grated if possible)
1/3 cup fresh parsley
2 tablespoons butter / olive oil
Tomato Sauce (see below)
1/2 cup Parmesan
salt and pepper
For the Tomato Sauce
1 small onion, finely chopped
400g tin, chopped tomato
1 tablespoon olive oil
1 clove garlic
salt and pepper

Method:

To make the filling:
Melt butter (or heat olive oil) in pan. Add onion and fry slowly until soft and just translucent. Don’t let it brown.
Add mushrooms and beef and continue cooking until beef is browned, stir occasionally so it won’t stick.
Add a little water to allow a little sauce to form. Season with salt, pepper and nutmeg to taste.
Remove from heat and leave to cool a little.
Stir through egg yolk and parsley, leaving a little parsley to garnish later.
To make the Tomato Sauce:
Melt butter (or heat olive oil) in pan. Add garlic and onion and fry slowly until soft and just translucent. Don’t let it brown.
Add tomatoes and a little water. Let to simmer about 10 minutes. It’s good for the sauce to be on the runny side as it’s from here than the dried cannelloni will take the moisture to cook.
Season to taste. Add a little red wine vinegar to counter the sweetness of the tomatoes. Do this to taste.
To make the Cannelloni:
Preheat oven to 200ºC.
Place a thin layer of the tomato sauce on the base of your tray to stop the cannelloni from sticking.
Fill the dry cannelloni shells with the filling mixture, you can pack them quite tightly. Pack them close together in the tray.
Cover shells with the tomato sauce.
Place in the oven for about 25 minutes or until the pasta is cooked.
Garnish with lots of Parmesan cheese and the reserved chopped parsley.
Note: If you want to make it a little richer, add a layer of Mozzarella above the tomato sauce.

A Classic Style Beef Cannelloni
By Good Bite In
Published: March 7, 2011
Prep time: 25 min
Cook time: 25 min
Total time: 50 min

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One Comment to “Beef Cannelloni on a little Roman Holiday with Audrey Hepburn and Gregory Peck”

  1. This looks so good right now! I’ve never made cannelloni, so this should be fun to try! Great post!

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