Beef Cannelloni

• 1 tbsp olive oil
• 1 lb ground beef
• None Pinch paprika
• 1 None onion, peeled and finely diced
• 1 clove garlic, peeled and crushed
• 2 tsp tomato puree
• 1 x 14 oz tomato sauce
• 4 sprigs fresh basil, little reserved for garnish, remainder finely chopped
• 16 sheets lasagne
• 1/3 cup vegetable stock
• 3.5 oz Parmesan, grated

1. Preheat the oven to 400u0b0F. Grease 2 lasagne pans. Heat the oil in a saucepan and brown the beef for 5 mins, until crumbly. Add the paprika and season to taste. Add the onion and garlic and cook for 1 min. Stir in the tomato puree and tomato sauce, bring to a boil and simmer for 10-15 mins, until thick. Stir in the chopped basil.
2. Cook the lasagne according to package instructions. Drain and refresh under cold running water. Pat dry. Spoon 2 tbsp beef sauce on the short edge of each lasagne noodle and roll up, forming a tube.
3. Add the stock to the remaining beef sauce and simmer for 10 mins. Divide 2/3 of the sauce between the dishes and smooth out. Place 8 cannelloni in each dish and top with the remaining sauce. Sprinkle over the cheese. Bake for 30 mins, until golden and bubbling. Garnish with basil.

olive oil, ground beef, paprika, onion, clove garlic, tomato, tomato sauce, fresh basil, lasagne, vegetable stock, parmesan

Taken from recipes-plus.com/api/v2.0/recipes/19635 (may not work)