Mary Berry's cannelloni

Preheat the oven to 200°C/180°C Fan/Gas 6. You will need an oblong, shallow 1.8 litre (3¼ pint) ovenproof dish.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

heat the oil in a frying pan over a high heat.

Step 2

Add the onion and fry for a few minutes.

Step 3

Add the garlic and minced beef and fry until browned

Step 4

Sprinkle over the flour and stir well.

Step 5

Mix in the stock, Worcestershire sauce and tomato purée, then add the thyme

Step 6

Cover with a lid and leave to simmer over a low heat for about 30 minutes

Step 7

Set aside to cool.

Step 8

Meanwhile, to make the tomato and basil sauce, heat the oil in a saucepan over a high heat.

Step 9

Add the onions and fry for 5 minutes. Add the garlic and fry for 10 seconds.

Step 10

Pour in the tomatoes, tomato purée, 150ml (¼ pint) water and season with salt and pepper.

Step 11

Cover and leave to simmer over a low heat for about 30 minutes.

Step 12

Add the sugar, if it is a little sharp. Check the seasoning and stir in the basil.

Step 13

Spoon a third of the tomato sauce into the base of the dish.

Step 14

Using a teaspoon, fill each cannelloni tube with the cold mince filling.

Step 15

Arrange the cannelloni in a single layer in the dish

Step 16

Spoon the remaining sauce on top

Step 17

Scatter the mozzarella and Parmesan over the top

Step 18

bake in the preheated oven for about 35–40 minutes

Step 19

until the pasta is soft and the cheese has browned.