Beef & Mushroom Ragu Cannelloni
with Radish Rocket Salad & Garlicky Baby Broccoli
This dish is wrapped and stacked with juicy flavours that we can’t get enough of. Gooey Parmesan cheese is melted over cannelloni that’s been stuffed with a tomato-based beef filling with pops of veggies in every bite to make your mouth water. Enough waiting, let’s eat!
Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 stalk
celery
½
Onion
3 clove
garlic
1 packet
button mushrooms
1 packet
fresh lasagne sheet
(Contains Gluten, Egg; May be present Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
beef mince
1 sachet
Herb & Mushroom Seasoning
1 packet
tomato paste
1 sachet
beef-style stock powder
1 packet
tomato sugo
1 packet
bechamel sauce
(Contains Gluten, Milk, Soy; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
½ bag
baby broccoli
2
radish
1 bag
Rocket leaves
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 tsp
brown sugar
½ cup
water
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop celery, onion (see ingredients) and garlic. Thinly slice mushrooms. Slice fresh lasagne sheet in thirds widthways. • In a large frying pan, heat the butter and a drizzle of olive oil over medium-high heat. Cook mushrooms until browned and softened, 6-8 minutes. • Add onion and celery and cook until tender, 4-5 minutes. Transfer to a medium bowl.
• Return the frying pan to high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium, then add herb & mushroom seasoning, tomato paste and half the garlic and cook until fragrant, 1-2 minutes. • Return veggies to the pan, then add beef-style stock powder, the brown sugar and water, and simmer until reduced and thickened, 2-3 minutes. Season with salt and pepper to taste.
TIP: For best results, drain the oil from the pan after mince is browned.
• Spoon half the tomato sugo into the bottom of a baking dish. • Lay cut lasagne sheets on a flat surface. Spoon ragu filling down one long edge of each cut sheet. Roll sheets up tightly and place, seam-side down, in the baking dish. • Repeat with remaining sheets and ragu filling, ensuring they fit together snugly in the baking dish. Top with remaining sugo, spread over bechamel sauce and sprinkle over grated Parmesan cheese. • Bake cannelloni until golden, 20-35 minutes.
• When the cannelloni has 15 minutes remaining, wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook baby broccoli (see ingredients), tossing, until tender, 5-6 minutes. • Add remaining garlic and cook until fragrant, 1 minute. Remove pan from heat and season to taste.
• Meanwhile, thinly slice radish. • In a second medium bowl, combine salad leaves, radish and a drizzle of balsamic vinegar and olive oil. Season to taste.
• Bring everything to table to serve. • Help yourself to beef and mushroom ragu cannelloni, radish salad and garlicky baby broccoli. Enjoy!