Cooking for me has always been about family, comfort, and a touch of adventure. When I was younger, my grandmother would spend hours in the kitchen, preparing a feast that filled the whole house with rich aromas. There was always one dish that stood out, though: the rich, savory beef cannelloni that my mom loved to make on weekends. Over the years, I’ve tried many variations of this dish. But the one that sticks with me the most is Mary Berry’s Beef Cannelloni recipe. Mary Berry is a culinary icon, and her take on this classic Italian dish is simple but packed with flavor.
I first came across this recipe while browsing through one of her cookbooks. I was intrigued by how approachable yet refined her cooking style is. The dish has a perfect balance of rich beef, creamy béchamel, and tender pasta. Every bite feels like a comforting embrace. As I’ve made it more often, I’ve come to appreciate just how much attention to detail Mary Berry puts into her recipes, and this one is no exception.
Mary Berry Beef Cannelloni Recipe
Mary Berry’s Beef Cannelloni is a hearty, satisfying dish that combines a flavorful beef filling with a creamy béchamel sauce, all encased in delicate pasta tubes. The dish isn’t overly complicated but delivers incredible results. What I love most about it is that it feels like something you’d eat at a cozy, family dinner, but it’s elevated enough to serve for a special occasion.
When I made this for the first time, I remember being impressed by how simple it was, yet the layers of flavor were just amazing. The beef filling is rich but not greasy, the sauce is smooth and creamy, and the pasta holds everything together without being too heavy. It’s comfort food at its finest.
Ingredients Needed
The ingredients for Mary Berry’s Beef Cannelloni are fairly straightforward. Here’s what you’ll need:
- Beef mince (ground beef): Around 500g. I always use lean beef to keep the dish from feeling too greasy.
- Onion: 1 medium onion, finely chopped. It adds sweetness and depth to the beef filling.
- Garlic: 2 cloves, minced. Garlic is essential for adding that fragrant, aromatic kick.
- Tomato puree: A couple of tablespoons, for richness in the filling.
- Tinned chopped tomatoes: 1 can (about 400g). These give the filling a nice tangy balance.
- Fresh basil or dried herbs: A handful of fresh basil is great, but dried works too if that’s what you have.
- Cannelloni tubes: About 12 tubes, depending on how large your dish is. I always find these at my local store.
- Parmesan cheese: 50g, grated. A sprinkle on top before baking gives it that delicious, golden crust.
For the béchamel sauce:
- Butter: 50g, for the smooth, rich base of the sauce.
- Plain flour: 50g, to help thicken the sauce.
- Milk: 600ml, preferably whole milk. It gives the sauce a creamy texture.
- Nutmeg: A pinch, for that subtle, warm note.
- Salt & pepper: To taste.
Equipment Needed
Making Mary Berry’s Beef Cannelloni doesn’t require a lot of fancy equipment. Here’s what you’ll need:
- Large frying pan: For browning the beef and cooking the onions and garlic.
- Large saucepan: For preparing the béchamel sauce.
- Baking dish: A medium-sized dish to bake the cannelloni in. You want one that fits the pasta tubes snugly, so they don’t move around too much.
- Wooden spoon: For stirring and mixing ingredients.
- Grater: For the Parmesan cheese.
- Small bowl: To mix the béchamel sauce ingredients.
- Measuring cups and spoons: For accuracy.
How To Make Mary Berry Beef Cannelloni?
I’ll never forget the first time I made this. The house smelled incredible with the combination of garlic, onions, and beef sizzling away. The béchamel sauce was surprisingly easy to make-no lumps at all, which was a relief! Here’s how to do it:
- Preheat your oven: Set your oven to 180°C (fan oven) or 200°C (conventional).
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Make The Beef Filling
- Heat a little oil in the frying pan over medium heat.
- Add the onions and garlic, cooking until softened and fragrant.
- Add the minced beef and cook until browned, breaking it up as it cooks.
- Stir in the tomato puree, chopped tomatoes, and basil. Let the mixture simmer for about 10 minutes until it thickens. Season with salt and pepper.
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Prepare The Béchamel Sauce
- In a saucepan, melt the butter over low heat.
- Stir in the flour to make a roux, cooking for 1-2 minutes.
- Gradually add the milk, whisking constantly to prevent lumps.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 5-10 minutes until it thickens. Season with salt, pepper, and a pinch of nutmeg.
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Assemble The Cannelloni
- Cook the cannelloni tubes in boiling water for about 6 minutes to soften them (they don’t need to be fully cooked as they’ll cook in the oven).
- Stuff the tubes with the beef mixture and place them in your baking dish.
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Top And Bake
- Pour the béchamel sauce over the stuffed cannelloni.
- Sprinkle grated Parmesan cheese over the top.
- Bake in the oven for 25-30 minutes, or until the top is golden and bubbling.
When you pull the dish from the oven, the smell alone is enough to make you hungry! I’ve made this dish so many times since, and it never fails to impress.
Recipe Variations
As much as I love the classic version of Mary Berry’s Beef Cannelloni, sometimes I like to switch it up:
- Vegetarian Version: Substitute the beef for sautéed mushrooms, spinach, and ricotta. It’s just as rich and comforting, but lighter.
- Spicy Twist: Add a pinch of chili flakes or some fresh chopped chili to the beef filling for a spicy kick.
- Cheese Lovers’ Version: Mix some mozzarella into the filling or top the cannelloni with extra cheese before baking.
- Herb Infusion: Try adding fresh thyme or rosemary to the béchamel for a more herbal flavor.
What Goes Well With Mary Berry Beef Cannelloni?
When I make this dish, I love pairing it with something light and fresh to balance out the richness. Here are some ideas:
- Garlic bread: Always a hit, and it’s perfect for mopping up the extra sauce.
- Green salad: A simple salad with mixed greens, cucumber, and a tangy vinaigrette can add a fresh crunch.
- Roasted vegetables: A side of roasted carrots, zucchini, and peppers complements the flavors without overpowering them.
- Red wine: A full-bodied red wine, like a Chianti or Merlot, pairs beautifully with the hearty beef.
What I Have Learnt
Over the years of making this dish, I’ve learned a few things that make a difference:
- Don’t overcook the cannelloni: Make sure to pre-cook the tubes only slightly. They’ll continue cooking in the oven and you want them to hold their shape.
- Seasoning is key: Be generous with seasoning the beef filling and béchamel sauce. It’s easy to think it’s enough, but it’s surprising how much salt and pepper can elevate the flavors.
- Quality ingredients matter: Using fresh herbs, good-quality beef, and whole milk makes a noticeable difference.
FAQs
What Ingredients Are Required For Mary Berry’s Beef Cannelloni Recipe?
Mary Berry’s Beef Cannelloni recipe typically requires the following ingredients: beef mince, cannelloni tubes, onion, garlic, chopped tomatoes, tomato purée, beef stock, Italian seasoning, Parmesan cheese, ricotta cheese, fresh basil, olive oil, and seasoning (salt and pepper). These ingredients come together to create a rich and hearty filling, topped with a creamy cheese sauce.
How Long Does It Take To Prepare And Cook Mary Berry’s Beef Cannelloni?
The preparation for Mary Berry’s Beef Cannelloni takes about 20 to 30 minutes, including browning the beef and making the filling. Cooking time is approximately 30 to 35 minutes in the oven at 180°C (160°C fan). Overall, the recipe can be ready in about 1 hour to 1 hour 10 minutes, depending on your kitchen setup.
Can I Prepare Mary Berry’s Beef Cannelloni In Advance?
Yes, Mary Berry’s Beef Cannelloni can be prepared in advance. You can make the dish up to the point of baking, cover it with cling film, and store it in the fridge for up to 24 hours. When ready to serve, simply bake it in the oven as instructed, adding a few extra minutes to the cooking time if necessary. The dish can also be frozen at this stage and baked from frozen.