1 packet instant cannelloni
500g wagyu beef mince
100g bacon, diced finley
½ cup button mushroom, finely sliced
¼ cup dried porcini mushroom, finely sliced
1 tbsp fresh thyme
2x cans of crushed tomatoes
1 tbsp olive oil
1 tbsp butter
1 tbsp crushed garlic
1 onion, finely diced
¼ cup plain flour
¼ cup grated, reggiano parmesan
Preheat oven to 180C.
Firstly place porcini mushrooms into a bowl and cover with boiling water. Leave the mushrooms for 20 mins and then remove them from the water. Keep remaining porcini liquid.
Next heat oil in a frying pan and fry onion, bacon, thyme and garlic for 3 to 4 mins. Add button and porcini mushrooms to the pan. Cook for a further 4 to 5 mins or until mushrooms have collapsed.
Next add mince, cook until mince is well browned. Add tomatoes, porcini liquid and butter. Cover and simmer for 20 mins. Stirring occasionally. Remove the lid and cook for a further 5 to 10 mins. Season with salt and pepper. Set aside and allow mix to cool down.
Take cannelloni tubes and fill with mix. In a baking dish, pour half of the béchamel sauce over the base of the baking dish. Place cannelloni tubes, side by side. Pour remaining béchamel sauce over cannelloni. Bake for in a moderate oven for 25 to 30 mins. Test with a skewer to check if cooked.
Melt butter in a saucepan, on medium heat. Place flour to pan and cook for 2 to 3 mins, using a wooden spoon to stir. Turn down heat and gradually mix in milk to pan. Continually stirring until smooth. Use a whisk to remove any lumps. Cook for 10 mins or until thickened on low heat. Season with salt and pepper. Finally add parmesan to pan.