The mom’s cannelloni: the recipe is hers, and now it will be a real challenge for me to write it down for you. Because there are no measurements. Only ingredients and procedure. So, I have to figure out the measurements myself. Let’s see if I can do it. I have to do it because these mom’s cannelloni are amazing: no matter how many she makes, they always disappear. They never seem to be enough. The process is long, but it’s a Sunday dish, and you can prepare the two types of sauce in advance. You can buy the béchamel sauce. Creamy, savory, inviting and appetizing, these are the mom’s cannelloni. Want to try them? Go ahead, they’re delicious!
Don’t miss out
- Difficulty: Medium
- Cost: Cheap
- Rest time: 5 Minutes
- Preparation time: 1 Hour
- Portions: 4 People
- Cooking methods: Stovetop, Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 10.5 oz mixed ground meat
- 1 stalk celery
- 1 carrot
- 1 onion
- 1/4 cup white wine
- 1 tbsp extra virgin olive oil
- 24.7 oz tomato puree
- 5.3 oz frozen peas
- to taste salt
- 17.6 oz tomato puree
- 1 clove garlic
- 2 tbsps extra virgin olive oil
- 3 leaves basil
- to taste salt
- 2 cups milk
- 1.8 oz butter
- 1.8 oz flour 0
- to taste nutmeg
- to taste salt
- to taste pepper
- 10 lasagna sheets
- 3.5 oz grated Parmesan cheese
Tools
- 1 Cutting Board
- 1 Knife
- 1 Vegetable Peeler
- 1 Deep Skillet 11 inches
- 1 Deep Skillet 9.5 inches
- 1 Baking Dish
Steps
Prepare the ragù with the instructions you find HERE. To the basic ragù, after deglazing with white wine and before adding the tomato, add the frozen peas, stir, let cook for five minutes, and then add the tomato puree. Cook the ragù until it is well reduced.
Prepare a simple tomato sauce: in a saucepan, heat the oil and let the garlic flavor it, then remove it and add the tomato puree or, if you prefer, peeled tomatoes. Scent with basil, adjust the salt, and cook for 20 minutes.
Prepare the béchamel following the recipe you find HERE.
Cook the lasagna sheets: bring plenty of salted water to a boil and briefly boil the lasagna sheets. Do not use the ultra-thin ones. Better the classic ones which are more substantial. Drain them and let them “dry” on tea towels or a clean tablecloth, preferably not washed with soap. Cut the sheets in half.
Assemble the cannelloni: cover the base of the baking dish with tomato sauce and some béchamel. Stuff the sheets with ragù, béchamel, diced mozzarella, and Parmesan. Roll the cannelloni and arrange them neatly in a row in the baking dish. Sprinkle the cannelloni with tomato sauce, béchamel, and bake at 350 °F for 25/30 minutes. Let them cool for five minutes before serving.
