Cannelloni with sausage ragu and tomato sauce

Updated at: Mon, 20 Nov 2023 09:50:41 GMT

Step 1

Fry sausage meat for 10mins, remove to a plate and set aside

Step 2

Fry the onion, celery and sage to the sausage fat and fry on low heat until soft.

Step 3

Add the red wine and reduce by half

Step 4

Add the sausage back into the pan, and cook on low for 10mins then set aside

Step 5

When slightly cooled add the ricotta, half the parmesan, the egg and the breadcrumb. Season and set aside.

Step 6

Add olive oil to a medium saucepan, on low heat. Add the garlic and basil for 1 min. Add the passata and cover the pan. Cook for 10mins, the sauce should be a bit 'wet' to cook the pasta.

Step 7

Preheat oven to 160°c fan/ 180°c/ 350°F

Step 8

Spoon the sausage meat mixture into a piping bag or use a long spoon and fill the cannelloni tubes. If you use fresh pasta, roll the sheet pasta around a line of filling (like constructing a sausage roll) and place the cannelloni with the seam down in the oven proof dish or skillet.

Step 9

Put all the filled tubes in an ovenproof dish or skillet and cover with the tomato sauce

Step 10

Dot with the mozzarella and sprinkle the parmesan.

Step 11

Cover with foil, bake for 30min. Then remove and cook for 10min until the cheese is golden.

Step 12

Serve with garlic bread, salad and a glass of Italian red!

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