BEEF CANNELLONI

1. In a pot over medium-high heat, put 1 tbsp Horio Koroneiki variety olive oil and saute minced meat for 10 minutes. When ready, transfer to a bowl and leave aside.

2. In the same pot add 2 tbsp Horio Koroneiki variety olive oil and onion and saute for 5 minutes until soft. Add garlic, saute for another 1 minute. Add minced meat, TOP Balsamic Cream with honey and lemon, sugar and 600 gr tomato sauce. Simmer for 20 minutes and leave aside.

3. Prepare cheese layering: In a pot over medium heat put Horio cow butter and flour and cook for 1 minute. Slowly add milk, whisking at the same time, and cook for 2-3 minutes until you have a not too thick bechamel.

4. Remove pot from heat and add gouda, thyme, salt and pepper. Transfer to a bowl and cover with plastic wrap that touches bechamel.

5. Prepare food: Put rest of tomato sauce to an ovenproof pan. Fill cannelloni with minced meat with the help of a spoon and arrange over sauce. Drizzle bechamel over cannelloni and sprinkle with grated parmesan.

6. Bake in preheated oven at 180 C fan for 40-45 minutes until cannelloni soften and bechamel turns gold.

7. When ready, let cool for 5 minutes and serve.

You can watch recipe’s video from Eleni Menegaki’s show.