- 1 Tablespoon Olive oil
- 2-10oz Beef short ribs
- Sea salt and cracked black pepper
- 1 Red onions, chopped
- 4.2oz Flat pancetta, rind removed, finely chopped
- 3 Cloves garlic, crushed
- 1 cup Red wine
- 2 cups Tomato puree
- 4 cups Beef stock
- 8oz Store bought fresh cannelloni sheets
- Taleggio sauce
- 2.1oz Unsalted butter
- ¼ cup Plain (all purpose) flour
- 2 cups Milk
- Fontina 6.34 oz
- 1 cup Grated parmesan
Instructions for Beef Cannelloni
Preheat oven to 350 F. Heat the oil in a large heavy based ovenproof saucepan over high heat. Sprinkle the beef with salt and pepper and cook, in batches for 3-4 minutes each side or until browned. Remove from pan and set aside. Add the onion and pancetta and cook, stirring frequently for 3 minutes. Add the garlic and cook for a further 1 minute or until the onion is softened. Add the red wine, tomato puree stock, salt and pepper. Return the beef to the pan and bring to boil. Cover with a tight-fitting lid and transfer to the oven. Cook for 3 hours or until tender.
Remove the beef and shred using two forks, discarding any fat. Place in a bowl and stir through 1 cup off cooking liquid(250ml). Set aside to cool slightly. Place the saucepan with the remaining sauce over medium heat and cook for 2-4 minutes or until reduced slightly. Set aside.
Instructions for Taleggio Sauce
To make the taleggio sauce, melt the butter in a saucepan over medium heat.
When melted add the flour and whisk for a couple of minutes until a paste forms.
Gradually add the milk and whisk to combine.
Bring to the boil and cook, whisking constantly for 2 minutes or until the mixture is thick and smooth.
Remove from the heat and add the taleggio, 1/2 cup of Parmesan, salt and pepper and stir to combine. Cover and set aside.
Preheat the oven to 200C (400 F). Spread ¼ cup of the beef filling in the center of each cannelloni sheet and roll to enclose.
Pour half the reserved cooking sauce into an 8x13 baking dish.
Top the cannelloni and pour over the remaining cooking sauce.
Spoon over the rest of the taleggio sauce and sprinkle with the remaining Parmesan. Bake for 20-25 minutes or until melted and golden.
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