FRIJE

Instructions

• 1.   Cut one onion and one clove of garlic into small pieces. Sauté them over low heat in a saucepan or sauté pan with a tablespoon of olive oil, until the onions become slightly translucent.
• 2.   To bring out the flavors of the onion, start cooking over high heat for 1 to 2 minutes. Then reduce the heat.
  Once the onions have a nice golden color, add 800 g of tomato pulp. Season with salt, pepper, and a tablespoon of herbs (your choice: oregano, basil, thyme). Let it reduce and simmer over low heat for 20 minutes, before blending or not according to taste. Unlike fresh tomatoes, canned pulp tends to be more acidic.
• 3.   While the sauce simmers, heat a little olive oil in a pan and sauté 300 g of ground beef over medium heat for 3 to 5 minutes. Season with salt and pepper, then mix it with the reserved tomato sauce.
  Remember to remove any excess fat from the meat before mixing it with the tomato sauce. To do this, remove the meat using a slotted spoon.
• 4.   Fill the tubes with this mixture.
• 5.   Bake in a preheated oven at 165°C (325°F) for about 45 minutes, until the cannelloni are nicely browned. If the cannelloni brown too quickly, cover them with aluminum foil.

Notes & Suggestions

• Number of servings: 4 servings
  Recipe weight: 1176 g
  Calories: 512 (per serving)
  Calories: 174 /100 g
  ProPoints: 13 (per serving)
  Fat: 30.7 g (per serving)
  Saturated fat: 13.7 g (per serving)
  Trans fat: 13.9 g (per serving)
  Carbohydrates: 28.3 g (per serving)
  Sugar: 8.5 g (per serving)
  Dietary fiber: 5.7 g (per serving)
  Protein: 26.9 g (per serving)
  Cholesterol: 93.1 mg (per serving)
  Sodium: 443.0 mg (per serving)
  Potassium: 1415.0 mg (per serving)
  Cost per serving: €0.880
  Total recipe cost: €3.517

Nutritional information *