Cannelloni di Carne Beef

Cannelloni di carne brings comfort to any dinner table with tender pasta tubes filled with a rich beef ragu, blanketed in creamy béchamel and golden Parmesan. This recipe is my answer to a cozy, crowd-pleasing meal when family come together on Sundays or for a special gathering.

The first time I made this for a winter holiday, the whole house smelled like home and now it is always requested for reunions.

Ingredients

• Fresh lasagne sheets or dried cannelloni tubes: serve as the comforting vessel for the ragu. Look for pasta with a firm bite or tenderness if using fresh
• Parmesan cheese: finely grated will add deep, nutty flavor and golden color on top. Choose a true Parmigiano Reggiano for best taste
• Beef mince or a mix with pork mince: adds texture and depth
• Olive oil: brings richness to the ragu as well as the vegetables
• Onion, garlic and celery: the classic soffritto base infuses savor and sweetness
• Red wine: brings acidity and helps the sauce develop layers of flavor
• Bay leaf: adds a subtle aromatic note
• Canned chopped tomatoes: for sauciness and bright tomato taste. Use good quality Italian varieties if possible
• Whole milk: enriches both ragu and béchamel. Choose the freshest milk you can find
• Salt and freshly ground black pepper: balance seasoning throughout
• Butter and flour: come together to form the roux for your béchamel, thickening it just right
• Nutmeg: freshly grated lifts the béchamel with subtle warmth
• White wine vinegar: gives just a gentle tang to balance the creamy sauce
• Always check your ingredients are fresh: for the fullest flavor

Step-by-Step Instructions

Make the Filling:

Start by heating olive oil in a large pan and browning the beef mince over medium heat until well colored with crispy bits developing at the edges as this deepens the flavor foundation

Sauté the Vegetables:

Once the meat is done transfer it out. Add more olive oil and tip in the onion garlic and celery along with a big pinch of salt. Let these soften over low heat for about eight minutes until sweet and translucent

Simmer the Ragu:

Return the browned mince to the pan. Pour in the red wine and add your bay leaf. Let this reduce by half before stirring in the chopped tomatoes and milk. Set your pan to a gentle simmer and cook low and slow for about an hour until you have a rich creamy ragu

Béchamel Sauce:

In a second saucepan melt butter with flour stirring constantly to form a smooth roux. Cook for about a minute so it no longer tastes of raw flour

Finish the Sauce:

Gradually whisk in the warm milk to avoid lumps. Sprinkle in the bay leaf nutmeg and a pinch of salt. Keep stirring until thickened and smooth about five minutes then remove from heat

Prepare Pasta:

If using fresh lasagne sheets blanch them in salted boiling water then immediately dip in iced water to stop cooking. Lay each sheet out spoon the meat mixture along the length and roll into neat tubes

Fill Dried Cannelloni:

If using dried tubes fill them using a piping bag. Place all filled pasta into an ovenproof dish fitting snugly side by side

Assemble and Top:

Any extra ragu can be spooned around the pasta sides. Pour over the béchamel sauce and finish with a generous layer of Parmesan over the top

Bake and Serve:

Bake in a preheated oven at 180 C or gas mark 4 for forty to fifty minutes. Your cannelloni is ready when bubbly and golden brown on top. Let it rest a few minutes before serving

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I always love grating the Parmesan extra finely for that perfect bubbling top layer. It reminds me of my grandmother letting me do the cheese as a child and sneaking a taste before the dish went in the oven.

Storage Tips

Cannelloni keeps well in the fridge covered for up to three days. For longer storage let it cool fully then wrap individually and freeze. Reheat gently in the oven from chilled or frozen for best texture. You can even bake it straight from frozen if you cover with foil for the first twenty minutes.

Ingredient Substitutions

You can swap beef for a mix of other minced meats like pork or veal for different flavor. For vegetarians a rich mushroom ragu or a blend of lentils brings a savory base. Use a good melting cheese such as mozzarella in the filling if you like a gooier result.

Serving Suggestions

Serve hot as a main with a crisp green salad dressed with lemon or vinaigrette. A loaf of crusty Italian bread helps scoop every last bit of sauce. For a full Italian feast pair with a simple antipasto or grilled vegetables on the side.

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A Little History

Cannelloni likely originated in Emilia Romagna where rich ragu and pasta-making are culinary cornerstones. It became popular when baked pasta dishes could showcase both homemade noodles and slow-cooked sauces. The dish is still a celebration meal for many Italian families.

Recipe FAQs

→ Can fresh and dried pasta both be used for Cannelloni di Carne?

Yes, both fresh lasagne sheets (blanched and rolled) or dried cannelloni tubes (filled with a piping bag) work well.

→ What is the best way to fill cannelloni tubes?

Use a piping bag to neatly fill dried cannelloni tubes. For fresh sheets, spoon filling along one edge and roll up gently.

→ How do you avoid lumps in the béchamel sauce?

Pour warm milk gradually into the roux, whisking constantly, to create a smooth, thick sauce without lumps.

→ How long should the beef ragu simmer?

Allow the ragu to simmer for about one hour. This develops the rich flavors and achieves a thick, spoonable consistency.

→ Can some of the beef be replaced with pork?

Absolutely! Half pork and half beef mince adds depth and a more traditional flavor to the filling.

→ What makes the top golden and bubbling?

A final layer of béchamel and Parmesan helps create the signature bubbly, golden crust during baking.