Beef And Oregano Cannelloni With Tomato Sauce (gluten Free)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 250 g lean ground beef (beef mince)
• 20 g gluten free fresh breadcrumbs (made from day-old gluten-free bread)
• 1 egg
• 2 tablespoons reduced-fat milk
• 2 green onions, ends trimmed and finely chopped
• 1 tablespoon fresh oregano
• 1 garlic clove, crushed
• 2 1/2 tablespoons coarsely chopped parsley
• salt & fresh ground pepper
• 16 sheets round rice paper (21.5cm-diam)
• 2 teaspoons extra virgin olive oil
• 1 small yellow onion, halved, finely chopped
• 1 garlic clove, chopped
• 1 (400 g) can diced tomatoes
• 80 ml water
• 1 small fresh chili pepper, deseeded finely chopped
• 1/2 teaspoon balsamic vinegar
• 1/2 teaspoon sugar

Recipe

• 1 to make the tomato sauce, heat the oil in a saucepan over medium heat and add the onion and cook stirring occasionally for 5 minutes, or until soft.
• 2 add the garlic and cook for 30 seconds, until fragrant.
• 3 add the tomato, water, chili, vinegar and sugar and bring to a simmer.
• 4 reduce heat to low and simmer, covered, stirring occasionally for 20 minutes, until thickened slightly.
• 5 meanwhile make the cannelloni, combine the mince, breadcrumbs, egg, milk, green onion, oregano, garlic and 1 tablespoon of the parsley in a large bowl.
• 6 season with salt and pepper.
• 7 soak rice paper sheet in large dish of warm water for 30 seconds until soft and pliable.
• 8 drain on paper towel and transfer to clean work surface.
• 9 spoon 1 tablespoon of the beef mixture down the centre of rice paper sheet.
• 10 fold in ends and roll up firmly to enclose filling.
• 11 place cannelloni seam-side down in a large bamboo steamer basket.
• 12 repeat with remaining mixture.
• 13 bring a large saucepan of water to the boil over high heat.
• 14 cover steamer basket and place over the pan.
• 15 steam cannelloni for 5 minutes or until cooked through.
• 16 use tongs to transfer the cannelloni to serving plates.
• 17 spoon over the sauce, sprinkle with remaining parsley and serve immediately.