Cannelloni with meat sauce is an irresistible baked pasta dish that needs no introduction.
Egg pasta cylinders filled with meat and sausage ragù, topped with béchamel and sauce, a typical dish from Emilia, perfect for Sunday lunch or for a festive day, Christmas, Easter, New Year’s, etc.
Read on to see how to make cannelloni with meat sauce with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 – 6 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Ingredients
- 12 sheets of egg pasta
- 17.5 oz ground meat
- 10.5 oz sausage
- Half onion
- Half carrot
- 1 stalk celery (small)
- 27 fl oz tomato puree
- Half glass red wine
- 10 fl oz béchamel sauce
- Parmesan cheese (grated)
- extra virgin olive oil
- salt
Preparation of Cannelloni with Meat Sauce
Peel the carrot, clean the celery and onion, and chop them all.
Heat a little extra virgin olive oil in a pot and sauté the prepared vegetables.
Crumble the sausage, mix it with the ground meat, and add them to the sauté, mixing well and browning the meat on all sides.Deglaze with the wine, wait for the alcohol to evaporate, and add the tomato puree, adjust salt, and cook covered on low heat for an hour.
Blanch the pasta sheets in salted boiling water for a minute to soften them and let them dry on a clean towel (depending on the type of pasta sheet used, you can omit this step).Place the sheets on a work surface, put a few tablespoons of the prepared meat sauce on the lower edge of each sheet, and roll them to form the cannelloni.
Add a little béchamel sauce to the bottom of a baking dish, place the cannelloni on top and complete with the remaining béchamel, the leftover meat sauce, and a sprinkle of grated cheese.Bake in a preheated fan oven for twenty-five, thirty minutes at 356°F.
Remove from the oven, let it cool slightly, and serve your cannelloni with meat sauce.
Notes
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