Recipe

Curtis Stones Cannelloni Of Beef Ragout Recipe

Add Step-by-Step Photos	Dfangel / All my dishes 2 years ago I tried this dish that Curtis Stone Made from Take home Chef. It was absolutely delicious Prep:30m Cook:130m Servings:4	Dfangel
	beefy cheesy

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Ingredients

For the beef ragout:

2 tablespoons/30 ml olive oil

1 onion, finely chopped

2 garlic cloves, minced

1 large sprig fresh thyme

1 bay leaf

1 pound/480 g ground beef

2/3 cup/145 ml dry red wine

One 28-ounce/794-g can peeled whole tomatoes, coarsely crushed

Salt and freshly ground black pepper

For the tomato sauce:

2 tablespoons/30 ml olive oil

1 shallot, finely chopped

2 garlic cloves, minced

2 large sprigs fresh thyme

1 bay leaf

1/2 cup/110 ml dry white wine

1 1/2 pounds/690 g ripe heirloom or plum tomatoes, coarsely chopped

Salt and freshly ground black pepper

For the béchamel sauce:

4 tablespoons/56 g butter

1/3 cup/50 g all purpose flour

3 cups/720 ml whole milk

Freshly grated nutmeg, to taste

Salt and fresh ground pepper

Eight 5x5-inch/13x13-cm fresh lasagna sheets

1/3 cup/25 g freshly grated Parmesan cheese

Directions

To make the beef ragout:

Heat the oil in a large heavy sauce pan over a medium to high heat. Add the onions and sauté for 2 minutes. Add the garlic and herbs and sauté for a further 5 minutes until the onions and garlic are soft but do not brown.

Add the ground beef and sauté for 5 minutes until the beef is almost cooked through but still a bit pink. Stir in the red wine. Add the tomatoes with their juices and bring to a gentle simmer over medium to high heat.

Simmer uncovered over a medium to low heat, stirring occasionally, for 2 ½ hours or until the sauce thickens. Remove the bay leaf and thyme stems. Season the ragout to taste with salt and pepper. Allow the ragout to cool before rolling it up in the lasagna sheets.

To make the tomato sauce:

Heat the oil in a large heavy based sauce pan over a medium heat. Add the shallots and garlic and sauté for 1 to 2 minutes or until tender. Add the thyme and bay leaf.

Add the white wine and tomatoes and bring to a simmer. Simmer gently uncovered over a medium to low heat, stirring occasionally, for 1 ½ hours or until the tomatoes break down to form a chunky sauce (you may need to add a little water during the cooking process if the sauce thickens too much). Season the sauce to taste with salt and pepper.

To make the béchamel sauce:

Melt the butter in a heavy based medium sized sauce pan over medium to low heat. Add the flour and stir with a wooden spoon for 3 minutes or until thick. Slowly add the milk and stir constantly until the sauce is smooth. Bring the sauce to a simmer and cook for 5 minutes or until the sauce is smooth and thick. Season the sauce to taste with a little nutmeg, salt and pepper.

To assemble the cannelloni:

Preheat the oven to 425°F/220°C. Bring a large sauce pan of salt water to a boil over high heat. Working in batches, add the lasagna sheets and cook for about 1 to 2 minutes or until the sheets soften slightly.

Using tongs, transfer the lasagna sheets to a baking sheet in a single layer and let cool slightly. Spoon the tomato sauce over a 13x9x2-inch/33x23x5-cm baking dish.

Lay one lasagna sheet on the work surface. Spoon about 1/2 cup/115 g of the beef ragout over one end of the lasagna sheet. Roll up the lasagna sheet around the ragout. Place the cannelloni seam side down over the tomato sauce. Repeat with the remaining lasagna sheets and beef ragout, forming 8 cannelloni total.

Top with a thick layer of the béchamel sauce to coat the cannelloni completely. Sprinkle with the Parmesan cheese. Bake for 30 minutes or until the sauce bubbles and the cannelloni are heated through. Let the cannelloni stand for 10 minutes and serve.

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