Beef Cannelloni - cooking recipe

Ingredients

2 tbsp olive oil
10 oz ground beef
3 oz carrots, peeled and finely diced
3 oz celery, finely diced
2 None onions, peeled and finely diced
2 tbsp tomato puree
4 tbsp all-purpose flour
1/2 cup red wine
1 can plum tomatoes (about 14 oz)
10 sprigs fresh thyme, little reserved for garnish, remaining leaves stripped from stems
2 tbsp butter
1 cup vegetable stock
1 cup reduced-fat milk
1 clove garlic, peeled and crushed
1 1/3 lbs baby spinach
1 pinch freshly grated nutmeg
20 tubes cannelloni
1 None tomato, sliced
1/2 cup Parmesan cheese, grated
1 cup Mozzarella cheese, shredded

Preparation

Preheat the oven to 400\u00b0F. Grease an ovenproof dish. Heat 1 tbsp oil in a saucepan and fry the beef for 15 mins, until crumbly, adding the carrots, celery and half the onion after 5 mins.
Stir in the tomato puree and sprinkle in 2 tbsp flour. Cook for 2 mins, then pour in the wine. Add the tomatoes, breaking them up roughly with a wooden spoon. Add the thyme and season with salt and black pepper. Bring to a boil and simmer for 10 mins.
To make the bechamel sauce, melt the butter in a separate saucepan, add 2 tbsp flour and cook, stirring, for 2 mins. Gradually add the stock and milk, stirring constantly. Bring to a low boil and simmer for 5 mins. Season with salt and black pepper.
Heat 1 tbsp oil in a separate saucepan and fry the garlic and remaining onion for 2 mins. Add the spinach, cover and cook until wilted. Season with salt and a pinch of nutmeg.
Spread 2 tbsp beef sauce in the bottom of the dish. Spread over the spinach. Spoon the remaining beef sauce into the cannelloni and arrange on top of the spinach. Pour over the bechamel sauce. Arrange the tomato slices on top and sprinkle over the cheese. Bake for 40 mins. Serve garnished with the reserved thyme.