CANNELLONI DI CARNE

INGREDIENTS

  • 8 dried cannelloni tubes

  • 10g of Parmesan, finely grated

Beef ragu Ingredients

  • 3 tbsp of olive oil

  • 500g of beef mince

  • 1 onion, finely diced

  • 2 garlic cloves, sliced

  • 1 stick of celery, finely diced

  • 100ml of red wine

  • 1 bay leaf

  • 2 400g tins of chopped tomatoes

  • 75ml of whole milk

Béchamel sauce Ingredients

  • 25g of butter

  • 25g of flour

  • 1 bay leaf

  • 380ml of whole milk, warmed

  • nutmeg

  • 1 dash of white wine vinegar

METHOD

  1. Begin by making the filling. Add 2 tablespoons of olive oil to a large pan.

  2. Add the onion, garlic, celery. fry lightly until soft.

  3. Add the mince into the pan and brown.

  4. Add the wine and bay leaf.

  5. Cook until the wine has reduced by half then add the tomatoes and milk.

  6. Leave on a low heat to simmer for an hour, occasionally stir and add water if it gets too dry.

  7. Meanwhile, prepare the béchamel. Heat the butter and flour in a pan and stir to create a roux. Cook until this is a caramel colour.

  8. Whisk in the warm milk bit by bit to avoid lumps.

  9. Add the bay leaf, nutmeg and a pinch of salt and simmer for 5 minutes, stirring continuously until thickened.

  10. When ready, the ragu should have a thick velvety texture; not too loose to fit in a piping bag, but not too dry otherwise it won’t cook the pasta.

  11. Preheat an oven to 180°C.

  12. If using dried cannelloni tubes, you will need a piping bag to fill them.

  13. Once all the cannelloni tubes are filled, transfer to baking dish, top with remaining ragu, bechamel sauce and parmesan cheese.

  14. Bake the cannelloni for 40–50 minutes until golden and bubbling.