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Ingredients

• 1 onion
• 50 g smoked streaky bacon
• 1/2 oz butter
• 250 g minced beef
• 1 tbsp tomato puree
• 150 ml beef stock
• 25 g butter
• 25 g plain flour
• 300 ml milk
• 2 egg yolks
• 50 g parmesan
• 250 g ricotta
• 12 cannelloni tubes

Directions

Finely chop 1 onion and 50 g smoked streaky bacon . Melt 1/2 oz butter in a saucepan and gently fry the onion for about five minutes until soft. Add the bacon and fry for another 2 minutes. Add 250 g minced beef and cook until well browned making sure to break up any large lumps. Stir in 1 tbsp tomato puree and 150 ml beef stock and continue to cook stirring occasionally until most of the liquid has evaporated. Set aside to cool slightly.

In a separate pan make a white sauce by melting 25 g butter and then stirring in 25 g plain flour to make a paste. Then slowly add 300 ml milk stirring continuously to make a sauce. Continue cooking until the sauce starts to thicken slightly.

Mix 2 egg yolks , 25 g parmesan (finely grated) and 250 g ricotta into the meat mixture.

Pour half the white sauce into the bottom of a shallow oven proof dish. Fill 12 cannelloni tubes with the meat mixture and arrange on top of the sauce (any remaining meat can be added around the cannelloni or extra tubes used if space). Spread the rest of the white sauce over the top and sprinkle on 25 g parmesan (finely grated). Bake at 200C for 20 minutes. Serve immediately.