Cannelloni

Method

• step 1

  Dry-fry the mince for about 5 minutes, until browned. Tip into a colander and drain.

• step 2

  Heat the olive oil in the pan and cook the bacon, onion, carrot and celery for 10 minutes, until tender.

• step 3

  Add the cooked mince and the remaining ingredients, season, and cook slowly for at least 1 hour.

• step 4

  Purée the Ragu sauce with 1tbsp water and sieve to get a smooth purée. Depending on its temperature, either gently warm through or leave to cool before serving.

• step 5

  Put fresh lasagne sheet into a bowl and cover with boiling water, leaving to stand for a few minutes

• step 6

  Purée 2tbsp of the Ragu sauce and mix with 1tbsp of the original chunky Ragu sauce.

• step 7

  Place on the lasagne sheet and roll up. Put on a plate, seam-side down, and chill until firm.

• step 8

  Cut each roll into five pieces and place in an ovenproof dish to heat through in the oven or microwave. Serve with cheese and salad.

• step 9

  Preheat the oven to 180ºC, 160ºC fan oven, 350ºF, gas 4. Take out the children’s portions and season the Ragu sauce with salt and pepper and stir through flat-leaf parsley.

• step 10

  Take half the fresh lasagne sheets widthways. Fill each with a good amount of Ragu mixture and roll or fold up. Place in an oval or square ovenproof dish with the fold underneath.

• step 11

  Pour over cheese sauce and scatter with mozzarella. Bake for 30 minutes, until piping hot and golden. Serve with rocket salad.