Beef Cannelloni

Name: Beef Cannelloni
Total time: 60 min
Yield: 4
Cuisine: Italiana
Ingredients: 8.8 oz/250 g of fresh sheets for lasagna; grated Parmesan cheese; extra virgin olive oil; 12.3 oz/350 g of casing-free sausage; 14 oz/ 400 g of minced meat; extra virgin olive oil; salt and pepper; 2 shallots chopped; 2 bay leaves; 1.7 oz/50 g of red wine; 1.7 oz/50 g of grated parmesan; 2 eggs; 2.6 oz/ 75 g butter; 2.6 oz/ 75 g of 00 flour; 26 oz/ 750 ml of milk; to taste nutmeg; extra virgin olive oil q.b.; 2 cloves of garlic; 17.6 oz/ 500 g of tomato puree; Salt to taste; 1 pinch of sugar

The recipe for a great classic of Italian cuisine, always loved by adults and children: beef cannelloni.

Tasty and nutritious, cannelloni are made from fresh egg pasta filled with white ragù, topped with bechamel, tomato sauce and grated Parmesan.

Certainly a hit with guests, the meat cannelloni are the right idea for a traditional lunch.

You can also make them ahead of time and refrigerate them before cooking, or even freeze them for later.

Let's see how to prepare meat cannelloni, the original recipe!

Category: First Courses

of: Luca
Gatti

5,0/5 Vote
Total votes: 1

Prep Time 60 min

Difficulty Easy

Serving 4

Price Cheap

Ingredients For 4 people

8.8 oz/250 g of fresh sheets for lasagna

grated Parmesan cheese

extra virgin olive oil

For the filling:

12.3 oz/350 g of casing-free sausage

14 oz/ 400 g of minced meat

extra virgin olive oil

salt and pepper

2 shallots chopped

2 bay leaves

1.7 oz/50 g of red wine

1.7 oz/50 g of grated parmesan

2 eggs

For the bechamel:

2.6 oz/ 75 g butter

2.6 oz/ 75 g of 00 flour

26 oz/ 750 ml of milk

to taste nutmeg

For the tomato sauce:

extra virgin olive oil q.b.

2 cloves of garlic

17.6 oz/ 500 g of tomato puree

Salt to taste

1 pinch of sugar

Preparation

How to make beef cannelloni, the original recipe

Let's start by preparing the white sauce: in a pan, heat a little extra virgin olive oil and fry the two minced shallots together with the bay leaves. [1]
Add the casing-free sausage [2] and brown it, breaking it up with a wooden spoon.

We also add the minced meat [3] and cook it for a couple of minutes. When the meat starts to change colour, pour in the red wine [4] and let it evaporate, stirring constantly.

We add salt and pepper and let the meat cook for about 10-12 minutes [5], after which we let it cool.
Once cooled, transfer it to a bowl, remove the two bay leaves and add the grated Parmesan [6]

and the two eggs. [7] Stir to mix all the ingredients with a spoon or, if necessary, even with your hands. [8]

Now fry the two cloves of garlic [9] in a saucepan with a drizzle of extra virgin olive oil, then pour in the tomato puree. [10]

Add salt, add a pinch of sugar (to contrast the acidity of the tomato) [11] and let it all cook for 10 minutes. When cooked, remove the two cloves of garlic [12] and keep the sauce aside.

To prepare the béchamel, melt the butter [13] in a saucepan and add the flour. Mix with a hand whisk to obtain the so-called roux.[14]

Separately, bring the milk to the boil [15] and then add the roux, bringing the mixture back to the boil. Let's go up, add the grated nutmeg and keep mixing until we get a thick béchamel.[16]

At this point we grease the pan with extra virgin olive oil and spread a little béchamel over it. [17]
Let's move on to assembling the cannelloni: on each fresh sheet we spread a strip of white ragout along the short side [18] and then gently roll up the cannelloni.
We repeat the same procedure for all the sheets and arrange the cannelloni in the pan next to each other, so that they support each other.

We cover the surface of the cannelloni with a layer of bechamel, taking care to distribute it evenly. [19]
We continue with the tomato puree, a sprinkling of grated Parmesan and a drizzle of oil. [20]
Bake in a ventilated oven at 190° /374 F for about 18 minutes.

We serve the meat cannelloni still hot, with a sprinkling of Parmesan. [21]

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Advice, Tipps and Tricks

Occasion

For a tasty lunch.

Curiosity

In our preparation, the sheets for lasagna are not blanched as the béchamel, combined while still hot, gives the pasta an initial pre-cooking.

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