Preparation
Step 1
Set a large saucepan with the oil over a medium-high heat. Cook the mince, breaking up with a wooden spoon, for 5-6 minutes until the mince starts to brown.
Step 2
Add the onion, garlic, carrot, zucchini and celery. Cook for 10 minutes until the liquid from the vegetables evaporates and the mixture starts to fry again.
Step 3
Stir in the tomatoes, 200ml water and bring to a boil. Reduce the heat to low then simmer for 20-25 minutes until the sauce thickens. Stir in the peas then cool slightly while you prepare the pasta.
Step 4
Mix the ricotta and lemon zest. Season then use the mixture to fill the cannelloni tubes – we used a piping bag.
Step 5
Spoon half the Bolognese into a large baking dish. Arrange the cannelloni in a single layer, then top with the rest of the Bolognese. Scatter with the parmesan and bake for 30-35 minutes, or until the top is golden brown and bubbling. Cool slightly before serving.
