Meat Cannelloni Step By Step

Meat Cannelloni

Meat Cannelloni, filled with pork ragout Bolognese style, béchamel sauce and parmesan cheese, are a succulent first course of the Emilian tradition. A classic family Sunday lunch recipe for a dish that brings back childhood memories and is always enjoyed with great pleasure.

Meat Cannelloni is a timeless and tasty recipe. Together with Lasagne alla Bolognese and Tortellini, it is one of the cornerstones of the typical Emilian cuisine. A dish for parties or family Sundays, which with its simple goodness transforms even an ordinary day into a special one.

For the filling and seasoning we have chosen a version of Bolognese ragout prepared with only minced pork and a little béchamel sauce. Eventually, those who like, can choose a different mix of meats, even with bacon or sausage.

The recipe is not complex, especially if you start from the convenient cannelloni of dried egg pasta, ready for cooking. If you have more time and want to prepare a dish worthy of a true “zdora” (the legendary figure of the housewife of Emilia Romagna) here is the recipe for fresh egg pasta, with which to roll out the squares that will become these succulent cannelloni filled with meat.

Alternatively, for a vegetarian version of baked cannelloni, you can try Cannelloni ricotta and spinach. Prepared with a different wrapper from the egg pasta

INGREDIENTS FOR Meat Cannelloni

• 16 egg pasta cannelloni
• 500 g of pork mince
• 1 celery stalk
• 1 carrot
• 1 onion
• 1 glass of red wine
• 1/2 glass of milk
• 500 g of tomato puree
• 250 g of béchamel sauce
• grated parmesan cheese
• extra virgin olive oil
• butter
• salt
• black pepper

HOW TO PREPARE: MEAT CANNELLONI

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To prepare the meat cannelloni, start by preparing the meat sauce. Heat oil and butter in a heavy-bottomed saucepan and fry the chopped celery, carrot and onion.

Add the meat and brown it.

When it has changed color, add the wine and let it evaporate.

Add the milk and allow it to be absorbed.

Add the tomato puree and stir. Bring to a boil, lower the heat and cook for 1 hour and 30 minutes, covered, adding a little hot milk if necessary. Towards the end of cooking, add salt and pepper. Turn off the heat and allow to cool.

In the meantime, prepare a béchamel sauce following our basic recipe.

When the meat sauce and the béchamel have cooled down, mix them in a bowl with the grated Parmesan cheese. Blanch the cannelloni in salted water for 1 minute, drain them with a slotted spoon and let them dry on a cloth.

Stuff the cannelloni with the meat mixture, using a teaspoon or a sac-à-poche and place them side by side in one or more buttered baking dishes.

Cover them with more meat sauce mixed with béchamel sauce, butter flakes and grated Parmesan cheese.

Bake in a preheated oven at 180° for 30 minutes.

Remove the meat cannelloni from the oven, let them set for a few minutes and serve.

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