Cannelloni
500g ground beef
425gm can whole tomatoes
425gm can tomato sauce
2 medium onions
5 garlic cloves
6-7 large mushrooms
1 green pepper
2 tsp oregano
2 tsp basil
1 bay leaf
1/2 tsp dry thyme
fresh ground pepper to taste
½ cup olive oil
1 pkt of Mountain Bread™
Parmesan cheese, grated
extra virgin olive oil
1 Peel and chop onions, garlic cloves, mushrooms and green pepper. Heat oil on medium to high setting in a large skillet then add the chopped onions, garlic, mushrooms, and green pepper. Fry for 5 minutes or until onions turn clear and garlic flavor is released. Pour all ingredients into a bowl and reserve for later.
2 Return skillet to heat and add ground beef. Fry until browned and break apart into small clumps. Returned fried vegetables to the skillet. Add whole tomatoes and chop them up. Add tomato sauce, oregano, basil, bay leaf, thyme and ground pepper. Mix all ingredients well. Cover skillet and turn heat down to simmer for 30 minutes.
3 To make cannelloni lay one sheet of Mountain Bread™ flat, scoop 2 table spoons of Bolognese sauce in the centre and roll up. Or to make ravioli cut the bread into 9 square pieces place 1 tsp of the Bolognese sauce in the centre and cover. Slightly wet the edges and press gently to seal continuing with the half of the sauce.
4 When serving place the cannelloni or ravioli on a plate and pour over the remainder of the sauce. Serve hot.
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