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Cannelloni au Gratin

ingredients

serves 4
12 cannelloni
15 ml (1 tbsp) oil
100 g (4 oz) streaky bacon, rinded and finely chopped
450 g (1 lb) minced steak
100 g (4 oz) onions, skinned and finely sliced
60 g (2 1/4 oz) can tomato puree
2.5 ml (1/2 tsp) dried mixed herbs
40 g (1 1/2 oz) butter
25 g (1 oz) plain flour
450 ml (3/4 pint) milk
100 g (4 oz) mature cheddar cheese, grated
salt and freshly ground pepper
pinch of freshly grated nutmeg
pinch of cayenne

method

1. Cook the cannelloni as directed on the packet, cool under running water and drain carefully.

2. Heat the oil in a frying-pan and fry the bacon until crisp. Add the minced steak and onion and fry until the meat is fully cooked.

3. Drain off any surplus fat then stir in the tomato puree and the herbs.

4. Using a teaspoon and standing the cooked cannelloni up on end, carefully fill. Grease an ovenproof dish and lay the cannelloni flat in the dish.

5. Melt the butter in a saucepan and stir in the flour. Cook for 1 - 2 minutes. Remove from the heat and gradually stir in the milk. Return to the heat and bring to the boil. Cook for 2-3 minutes until thickened. Stir in the cheese and season with salt and pepper.

6. Pour the sauce over the cannelloni. Lightly sprinkle with the spices and bake in the oven at 200°C (400°F) mark 6 for about 30 minutes until bubbling and golden.

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