Stuffed Cannelloni In Tomato Sauce
|Dried oregano||1 Teaspoon|
|Garlic||1 Clove (5 gm), crushed (Mince Garlic)|
|Tomato puree||30 Milliliter (2 Tablespoon)|
|Savory hamburger mixture||1 Pound (450 Gram, 2 Cup Mixture)|
|Onion||1 Small, finely chopped (Sauce)|
|Butter||1 Ounce, diced (2 Tablespoon, 25 Gram)|
|Plain flour||1 Ounce (4 Tablespoon, 25 Gram)|
|Canned tomatoes||14 Ounce, chopped (1 1/2 Cup, 400 Gram)|
|Tomato puree||60 Milliliter (4 Tablespoon Tomato Paste)|
|Garlic vinegar||45 Milliliter (3 Tablespoon)|
|Sugar||15 Milliliter (1 Tablespoon)|
|Mozzarella cheese slice||4|
Stir the garlic, oregano and 2 tbsp of tomato puree (paste) into the meat mixture. Place in a shallow dish and cook for 3 minutes, stirring halfway through the cooking time. At this stage the meat will not be completely cooked.
For the sauce, place the onion, garlic, oregano and butter in a bowl, cover and cook for 3 minutes. Stir in the flour, tomatoes, vinegar, sugar and remaining tomato puree (paste) with the salt and pepper (to taste). Cook uncovered for 4—5 minutes. Dilute with a little water or red wine if the sauce is too thick.
Stuff the cannelloni tubes with the meat mixture. Place them in an oblong dish, pour on the sauce, cover and cook for 12—15 minutes. Place the cheese slices on top of the cannelloni and melt for 2 minutes or brown under a conventional grill (broiler).