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SERVES 4
3 garlic cloves, crushed
2 tbsp olive oil
320g/11oz carrots, diced
320g/11oz celery, diced
450g/1lb lean minced beef
320g/11oz tomatoes, skinned and diced
2 x recipe quantity white sauce (see page 136, Fish Pie with Rich Tomato Sauce)
16 dried canneloni tubes
60g/2¼oz/⅔ cup freshly grated Parmesan cheese
salt and freshly ground black pepper
Preheat the oven to 190°C/375°F/Gas 5. Gently fry the garlic in the oil for about 1 minute. Add the carrots and celery and cook for 5 minutes until tender. Add the minced beef and brown it gently for about 10 minutes, breaking up the lumps with a wooden spoon. Add the tomatoes and cook gently for 10 minutes. Season to taste with salt and pepper. Spoon a little of the white sauce into the bottom of a baking dish. Spoon the beef filling into the canneloni tubes and arrange in the baking dish in a single layer. Pour the remaining sauce over, scatter with grated Parmesan and bake for 35–40 minutes until the pasta is tender. Leave to stand for 10 minutes before serving.