Beef Mince Cannelloni

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The ingredients for this were

  • grated mozzarella
  • dried cannelloni
  • mushrooms
  • breadcrumbs (optional)
  • 2 jars of pasta sauce
  • 1 pack beef mince
  • and some fresh chilli (I used some love bomb which is a Spanish jar of preserved diced chilli)

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to start with I took the pack of mushrooms and separated out 75% of them to one side to fry up and the other 25% to dice up very small to mix in with the mince while it is cooking so when you are filling the cannelloni it all goes in easily.

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next in a wok (I prefer using a wok as it cooks evenly) I put the diced mushrooms and mince and cooked on a medium heat until it was cooked evenly and all the way through, while on a low heat the 75% of the mushrooms that have been chopped up are slowly cooking in some water to soften them up.

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next I put half a jar of sauce and a large spoonful of the chilli paste or 1 or 2 fresh chilli peppers (diced up small like the mushrooms)

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I used piping bag but if you have a strong heatproof bag or you can spoon the mince, mushroom, sauce, and chilli.

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Then after filling the cannelloni laying the cannelloni I poured the rest of the 2 sauces over the cannelloni and put the softened mushrooms in with it so when served up it has something a little extra in the bowl or plate.

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Then before adding the cheese put the dish into the oven for around 20 mins at about 350 farenheight (or 180 Celsius) then add the mozzarella and breadcrumbs (to give a crispy cheesy topping) and put back into the oven and after about 15 mins the cheese should be golden and melted evenly. This can be used to feed around 4 people with garlic bread or 2 if you just want to eat the cannelloni.

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