Perfect Meat Cannelloni
Equipment
Ingredients
Pasta
egg
4 piece
all-purpose flour
400 g
salt
1 pinch
Ragù
ground pork
400 g
ground beef
400 g
celery stalk
1 piece
carrot
1 piece
onion
1 piece
red wine
200 ml
milk
125 ml
tomato passata
600 g
Covering Sauce
tomato passata
300 g
garlic clove
1 piece
extra virgin olive oil
30 ml
béchamel sauce
300 g
parmesan cheese
50 g
Filling
mozzarella
150 g
Instructions
Prepare the pasta dough
Make fresh pasta dough with eggs, flour and salt. Knead until smooth, then let it rest.
Prepare the soffritto
Finely dice carrot, celery and onion. Sauté in olive oil until softened.
Brown the meat
Add both ground meats to the soffritto and cook until well browned.
Deglaze with wine
Pour in the red wine and let it evaporate completely.
Add tomato and simmer ragù
Stir in the tomato passata, season with salt and pepper. Simmer for 90 minutes until thick and dry.
Cool the ragù
Remove ragù from heat and allow it to cool completely before using.
Prepare covering tomato sauce
In a separate pot, gently heat passata with garlic and olive oil for 10 minutes.
Cook and dry pasta sheets
Cook fresh or store-bought pasta sheets, then lay them on clean kitchen towels to dry.
Make the filling
Combine cooled ragù, béchamel, parmesan and optional mozzarella. Mix well and transfer to piping bag.
Fill and roll cannelloni
Pipe filling onto each pasta sheet and roll into tubes.
Assemble in baking dish
Spread a layer of tomato sauce and béchamel in the dish. Arrange cannelloni, top with more sauce, béchamel and parmesan.
Bake covered
Cover dish with foil and bake at 200°C for 20-25 minutes.
Finish with grill
Remove foil and grill for 5 minutes until golden and bubbly.
Original recipe
Storage
Can be assembled ahead and refrigerated up to 24 hours before baking
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