Cannelloni with Fresh Mushrooms
Ingredients:
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1/2 cup (125 mL) chopped onion
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1 (1 ) clove garlic, chopped
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2 cup (500 mL) sliced fresh mushrooms
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2 tbsp (25 mL) olive oil
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19 oz (540 mL) can tomatoes
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1/3 cup (75 mL) tomato paste
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1/4 cup (50 mL) dry red wine
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1/4 cup (50 mL) water
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3/4 tsp (3 mL) sugar
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1/2 tsp (2 mL) oregano
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( ) salt and pepper to taste
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1 tsp (5 mL) vegetable oil
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1 lb (500 g) lean ground beef
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2 tbsp (25 mL) finely chopped onion
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1/2 tsp (2 mL) salt
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1/4 tsp (1 mL) pepper
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1/2 tsp (2 mL) savory
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2 tbsp (25 mL) all-purpose flour
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3/4 cup (175 mL) beef broth
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15 (15 ) oven-ready canelloni
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1/2 lb (250 g) Mozzarella cheese, grated
Preparation:
To prepare sauce: in large saucepan over medium heat, sauté onion, garlic and mushrooms in 2 Tbsp. (25 mL) olive oil until soft. Add tomatoes, tomato paste, wine, water, sugar, salt and pepper to taste. Cover. Reduce heat. simer 1 hour.
To prepare filling: heat 1 tsp. (5 mL) vegetable oil in frypan over medium heat. Add ground beef. Brown well, stirring constantly. Pour off fat. Add onion, salt, pepper and savory. Sprinkle flour over beef mixture. Slowly stir in beef broth. Cook, stirring constantly until mixture has thickened. Cover. Reduce heat. Simmer 15-20 minutes. Remove from heat. Cool.
To assemble: preheat oven to 375ºF (190ºC). Fill each uncooked pasta tube with 1 1/2 - 2 Tbsp. (25 mL) filling mixture. Spread a thin layer of sauce over bottom of 11x7-inch (28x18 cm) baking dish. Arrange filled pasta in a single layer over sauce. Cover with remaining sauce. Bake, uncovered, at 375ºF (190ºC) 30 minutes. Sprinkle with Mozzarella cheese. Continue baking additional 25-30 minutes until bubbly.
"Courtesy of the Manitoba Mushrooms Growers Association"
www.manitobamushrooms.ca