Beef and Oregano Cannelloni With Tomato Sauce (Gluten Free)

Recipe by Latchy
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make the tomato sauce, heat the oil in a saucepan over medium heat and add the onion and cook stirring occasionally for 5 minutes, or until soft.
  • Add the garlic and cook for 30 seconds, until fragrant.
  • Add the tomato, water, chili, vinegar and sugar and bring to a simmer.
  • Reduce heat to low and simmer, covered, stirring occasionally for 20 minutes, until thickened slightly.
  • Meanwhile make the cannelloni, combine the mince, breadcrumbs, egg, milk, green onion, oregano, garlic and 1 tablespoon of the parsley in a large bowl.
  • Season with salt and pepper.
  • Soak rice paper sheet in large dish of warm water for 30 seconds until soft and pliable.
  • Drain on paper towel and transfer to clean work surface.
  • Spoon 1 tablespoon of the beef mixture down the centre of 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 remaining mixture.
  • 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.
  • Spoon over the sauce, sprinkle with remaining parsley and serve immediately.
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