Cannelloni di Carne Beef (Print Version)
Pasta tubes filled with beef ragu and béchamel, topped with Parmesan for an Italian comfort classic.
# Ingredients:
→ Pasta
01 -
4 fresh lasagna sheets, halved widthways, or 8 dried cannelloni tubes
→ Cheese
02 -
10g of Parmesan, finely grated
→ Beef Ragu
03 -
3 tbsp of olive oil
04 -
500g of beef mince, or 250g of beef mince and 250g of pork mince
05 -
1 onion, finely diced
06 -
2 garlic cloves, sliced
07 -
1 stick of celery, finely diced
08 -
100ml of red wine
09 -
1 bay leaf
10 -
800g of chopped tomatoes (2 tins, 400g each)
11 -
75ml of whole milk
12 -
Salt, to taste
13 -
Freshly ground black pepper, to taste
→ Béchamel Sauce
14 -
25g of butter
15 -
25g of flour
16 -
1 bay leaf
17 -
380ml of whole milk, warmed
18 -
Freshly grated nutmeg, to taste
19 -
1 dash of white wine vinegar
20 -
Salt, to taste
# Steps:
01 -
Heat 2 tablespoons of olive oil in a large pan and fry the mince until browned and slightly crisp.
02 -
Remove the mince and add 1 tablespoon of olive oil, onion, garlic, celery, and a pinch of salt. Sweat for 8 minutes until softened.
03 -
Return the mince to the pan, add wine and bay leaf, and cook until the wine reduces by half. Add the tomatoes and milk, then simmer on low heat for 1 hour.
04 -
Melt butter and flour in a pan to create a roux. Cook for 1 minute, then whisk in warm milk gradually to prevent lumps. Add bay leaf, nutmeg, and salt, and simmer for 5 minutes, stirring until thickened.
05 -
Ensure the ragu has a thick but not dry texture. Preheat the oven to 180°C (gas mark 4).
06 -
Blanch the lasagna sheets in salted boiling water and cool in ice water. Lay the ragu along each sheet, roll into tubes, and place seam-side down in an ovenproof dish.
07 -
Fill dried cannelloni tubes using a piping bag. Place the filled tubes in an ovenproof dish and surround with leftover ragu. Spread béchamel sauce over the top and sprinkle with grated Parmesan.
08 -
Bake for 40–50 minutes until golden and bubbling. Serve hot.