Ingredients

Adjust Servings:

	8 Cannelloni tubes Cannelloni
	10 g, grated Parmigiano Reggiano cheese Cannelloni
	3 tablespoons Olive Oil Ragù
	500 g, mixed Ground meat (Beef and Pork) Ragù
	1, finely chopped Onion Ragù
	2 cloves, sliced Garlic Ragù
	1 stick, finely chopped Celery Ragù
	100 ml Red wine Ragù
	1 Bay Leaf Ragù
	800 g canned, chopped Tomatoes Ragù
	75 ml Whole milk Ragù
	Salt to taste Ragù
	Freshly, to taste Ground pepper Ragù
	25 g Butter Béchamel Sauce
	25 g Flour Béchamel Sauce
	1 Bay Leaf Béchamel Sauce
	380 ml, warmed Whole milk Béchamel Sauce
	A pinch of nutmeg Béchamel Sauce
	Salt to taste Béchamel Sauce
	A few drops of vinegar Béchamel Sauce

Nutritional information

600 kcal

Calories

50 g

Carbs

30 g

Proteins

25 g

Fat

Cannelloni di carne

2 hours and 35 minutes
Serves 4
Easy

Ingredients

8 Cannelloni tubes
Cannelloni
10 g, grated Parmigiano Reggiano cheese
Cannelloni
3 tablespoons Olive Oil
Ragù
500 g, mixed Ground meat (Beef and Pork)
Ragù
1, finely chopped Onion
Ragù
2 cloves, sliced Garlic
Ragù
1 stick, finely chopped Celery
Ragù
100 ml Red wine
Ragù
1 Bay Leaf
Ragù
800 g canned, chopped Tomatoes
Ragù
75 ml Whole milk
Ragù
Salt to taste
Ragù
Freshly, to taste Ground pepper
Ragù
25 g Butter
Béchamel Sauce
25 g Flour
Béchamel Sauce
1 Bay Leaf
Béchamel Sauce
380 ml, warmed Whole milk
Béchamel Sauce
A pinch of nutmeg
Béchamel Sauce
Salt to taste
Béchamel Sauce
A few drops of vinegar
Béchamel Sauce

Directions

This classic recipe for cannelloni with meat ragù showcases Italian cuisine at its finest. The cannelloni are filled with a rich, slow-cooked ragù and then topped with a creamy béchamel sauce and a generous amount of Parmesan cheese, before being baked until they achieve a beautiful golden color.

1. Start Preparing the Filling
Add two-thirds of the olive oil to a large skillet and cook the ground meat until browned.

Remove the ground meat from the skillet, then add the remaining oil along with the onion, garlic, celery, and a pinch of salt. Cook until softened, about 8 minutes.

Return the ground meat to the skillet along with the wine and bay leaf. Cook until the wine reduces by half, then add the tomatoes and milk. Let it simmer on low heat for 1 hour.

2. Prepare the Béchamel Sauce
Meanwhile, prepare the béchamel. Heat the butter and flour in a pan, stirring until it forms a paste (this is called a roux).

Gradually whisk in warm milk to avoid lumps. Add the bay leaf, nutmeg, and a pinch of salt, and simmer for 5 minutes, stirring constantly until it thickens.

3. Fill the Cannelloni
When ready, the ragù should have a thick, velvety texture. When satisfied with the texture, preheat the oven to 190°C (350°F).

To fill the cannelloni, you will need a piping bag with a relatively wide opening. Fill all the cannelloni with the filling, then spoon the remaining ragù around the edges of the pasta in the dish.

Next, pour the béchamel sauce over the top and sprinkle with grated Parmesan cheese.

4. Bake in the Oven
Bake the cannelloni for 40-50 minutes until golden brown and nicely crusted, then serve hot.