12 dried cannelloni tubes
300ml / 1/2 pint double cream
75g / 3 oz freshly grated Parmesan cheese
1/4 tsp freshly grated nutmeg
crisp green salad, to serve
For the Spicy Bolognese filling:
2 tbsp olive oil
1 small onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
500g / 1 lb 2 oz minced beef steak
1/4 tsp crushed chilli flakes
1 tsp fennel seeds
2 tbsp freshly chopped oregano
400g can chopped tomatoes
1 tbsp sun-dried tomato paste
150ml / 1/4 pint red wine
salt and freshly ground black pepper
Preheat the oven to 200ºC / 400ºF / Gas Mark 6, 15 minutes before cooking the stuffed
cannelloni. To make the Bolognese sauce, heat the oil in a large heavy-based pan, add the onion and
garlic and cook for 8 minutes, or until soft. Add the minced beef and cook, stirring with a wooden
spoon to break up lumps, for 5-8 minutes, or until the meat is browned.
Stir in the chilli flakes, fennel seeds, oregano, tomatoes and tomato paste and pour in the
wine. Season well with salt and pepper. Bring to the boil, cover and lower the heat, then simmer
for at least 30 minutes, stirring occasionally. Remove the lid and simmer for a further 10 minutes.
Allow to cool slightly.
Using a teaspoon, fill the cannelloni tubes with the meat filling. Lay the stuffed cannelloni
side by side in a lightly oiled oven proof dish.
Mix the double cream with three-quarters of the Parmesan cheese and the nutmeg. Pour over the
cannelloni and sprinkle with the remaining cheese. Bake in the preheated oven for 30 minutes, or
until golden brown and bubbling. Serve immediately with a green salad.