Jamie Oliver

Cannelloni with beef ragù and gorgonzola

Cannelloni with beef ragù and gorgonzola

Serves 4
Cooks In1H 55M
DifficultyNot too tricky
Nutrition per serving
  • Calories
    753
    38%
  • Fat
    45.1g
    64%
  • Saturates
    20g
    100%
  • Protein
    40.8g
    82%
  • Carbs
    43.4g
    17%
  • Sugars
    15.5g
    17%

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Lizzie Harris

Save money on a subscription to Jamie Magazine!

Tap For Method

Ingredients

  • 1 large onion
  • 1 carrot
  • 6 cloves of garlic
  • 2 stick of celery
  • olive oil
  • 400 g quality minced chuck steak
  • 45 g higher-welfare pancetta
  • 100 ml red wine
  • 250 ml organic beef stock
  • 2 x 400 g tins of chopped tomatoes
  • 1 teaspoon dried oregano
  • 1 pinch of sugar
  • 1 tablespoon tomato purée
  • 200 ml single cream
  • 200 ml milk
  • 30 g Parmesan cheese , plus the heel of the wedge (optional), plus extra to serve
  • 1 whole nutmeg , for grating
  • 8 fresh lasagne sheets
  • 50 g Gorgonzola
  • 2 sprigs of fresh flat-leaf parsley
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Lizzie Harris

Save money on a subscription to Jamie Magazine!

Share this Recipe

Tap For Ingredients

Method

  1. Peel and finely chop the onion, carrot and 2 cloves of garlic. Trim and finely chop the celery.
  2. Heat 2 tablespoons of oil in a pan over a medium heat, and fry the onion, celery and carrot, until soft. Add the chopped garlic, cook for 2 minutes, then set aside half in a bowl.
  3. Push the remaining mixture to the side of the pan, add the mince and pancetta and cook for 5 minutes, or until browned, breaking up any lumps.
  4. Pour in the wine, stock and 1 tin of tomatoes and season. Bring it all to the boil, cover and simmer for 45 minutes, or until slightly reduced.
  5. In a second pan, fry the reserved veg mixture in the remaining oil. Once sizzling, add the second tin of tomatoes, the oregano, sugar and tomato purée and cook for 15 minutes, until reduced.
  6. Spoon it into an 18cm x 24cm gratin dish.
  7. Wash the pan, add the cream, milk and the heel of Parmesan (if using), and pop it over a low heat. Peel and stir in the remaining garlic and simmer, until reduced by half, stirring often.
  8. Once the garlic is very soft, remove the Parmesan heel and mash the cloves into the sauce. Add a grating of nutmeg and finely grate in the Parmesan to taste.
  9. Preheat the oven to 180ºC/gas 4.
  10. Place the lasagne sheets, four at a time, on a board (keep the others covered with a damp tea towel). Trim the sheets to fit the dish, if needed.
  11. Spoon the ragù along the long edge of the lasagne sheets. Roll them up and place seam-side-down in the dish. Repeat with the rest of the lasagne.
  12. Spoon the garlic cream on top, dot over the Gorgonzola and finish with grated Parmesan. Bake for 30 to 35 minutes, or until golden. Tear over the parsley and serve.

Tip

View Comments
Nutrition per serving
  • Calories
    753
    38%
  • Fat
    45.1g
    64%
  • Saturates
    20g
    100%
  • Protein
    40.8g
    82%
  • Carbs
    43.4g
    17%
  • Sugars
    15.5g
    17%

Of an adult's reference intake