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Cannelloni is a much-loved dish because it combines four amazing ingredients: the fresh egg pasta, the Bolognese Sauce, the White Sauce and the Parmigiano Cheese. In addition, Cannelloni Ripieni al Forno are also beloved because they are similar to Lasagne!
This cannelloni bolognese recipe is a huge family favorite, filled with traditional bolognese and topped with a rich and creamy homemade béchamel sauce. These pasta tubes filled with classic bolognese and topped with a creamy homemade béchamel make a perfect dish for a Sunday or holiday lunch, sure to satisfy a large group of people.
What is Cannelloni? Cannelloni are a type of pasta, they’re cylindrical tubes usually filled and covered in sauce before baking. If you can’t find them you can also look for “manicotti“. You can buy Cannelloni ready made or you can make them at home: you’ll find the ingredients and the steps to follow below.
There are many different ways to prepare Beef Cannelloni, but today we will explain how to prepare Meat Cannelloni, those precisely also called Bolognese Cannelloni. If you prefer of course you can stuff your Cannelloni with Ricotta and Spinach, especially if you prefer a vegetarian variant. Definitely this is a dish that you need to learn how to make, also because it is one of those recipes that we can play it safe with! So let’s see right now how to make Cannelloni!
Ingredients
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Instructions
To prepare the Cannelloni pasta dough take a large bowl and beat the eggs in it; then add the flour and start kneading until the ingredients are completely mixed. At this point, flour your work surface and transfer the mixture to it. Start kneading until the dough is smooth, then form it into a ball and cover it with plastic wrap. Let it rest for about an hour.
In the meantime, cook the tomato sauce: in a saucepan put a drizzle of oil with the garlic and sear them. Next add the tomato puree as well, season with salt and pepper. Cover with a lid and cook for 30 minutes over medium heat, stirring occasionally.
For the béchamel sauce completely melt the butter in a saucepan, also add the previously sifted flour and work quickly with a whisk. Separately, heat the milk slightly and when the butter and flour mixture is lightly browned, add the milk while continuing to stir. Adjust the salt and pepper and season with a tiny bit of nutmeg. Continue stirring until the béchamel has thickened, at which point place it in a bowl and cover with clingfilm.
To make the Cannelloni filling, wash and clean the carrots, celery and onion, then chop them finely. In a pan lightly sauté the vegetables and then add the ground meat. Now also put in the sausage stripped of its casing and crumbled, season with salt and pepper and cook, stirring often. When the meat is cooked, deglaze with the wine and let it cook for another ten minutes or so, or at least until the wine has set. Transfer the sauce to a clear bowl and let it cool completely. At this point add the eggs and Parmesan cheese and mix well. Cover the bowl tightly with plastic wrap.
Take the dough ball and divide it in half. Pass the dough through the pasta machine until step 8, that is, to obtain a thickness of 1-2 millimeters. From each sheet of dough, then cut out rectangles of size 15×10 cm. In a pasta pot, cook water with salt, then cook the pasta rectangles one at a time for 1 minute, then rinse them under cold water and place them apart on a dry cloth.
Take a baking pan and sprinkle the bottom with bechamel sauce and then later add a few tablespoons of sauce. With damp hands place some of the filling on the short side of the dough rectangle, roll it on itself and place it in the baking dish, side by side with the others. Continue in this way until the dough is finished, then top all the cannelloni with the leftover béchamel sauce and the leftover sauce on top. Finally sprinkle with grated Parmesan cheese.
Bake in a preheated oven at 360°F (180°C) for 15 minutes and then finish cooking with 3 minutes in grill mode. Serve the Cannelloni immediately fresh out of the oven.
