CANNELLONI WITH BEEF

Beef Cannelloni – a savory and comforting recipe, perfect for a family dinner or to impress guests. This classic Italian dish combines the rich flavors of beef with the creamy texture of béchamel sauce, resulting in an unforgettable culinary experience. Let’s discover together how to prepare this delicacy step by step!

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 6 (approximately 24 cannelloni tubes)

Ingredients

For the filling:
- 600 g beef (preferably minced beef)
- 1 large onion, finely chopped
- 40 g olive oil
- 20 g butter
- Salt and pepper to taste
- Spices to taste (Worcestershire sauce, dried basil, oregano)
- 2-3 tablespoons béchamel sauce
- 2-3 tablespoons grated mozzarella cheese (or parmesan)

For the béchamel sauce:
- 40 g butter
- 2 tablespoons olive oil
- 60 g flour
- 900 ml milk, warmed
- Salt and pepper to taste
- Garlic powder
- 1 beef Delikat cube

For the tomato sauce:
- A can of tomatoes in juice (approximately 400 g)
- Salt, pepper, and a little sugar
- Fresh or dried basil for flavor

For assembly:
- Grated mozzarella or parmesan cheese for topping

Preparing the béchamel sauce

1. Melt the butter: In a saucepan, add 40 g of butter along with 2 tablespoons of olive oil. Place the saucepan over medium heat and let the butter melt completely.

2. Add the flour: Once the butter is melted, add 60 g of flour. Mix well with a whisk to form a roux, being careful not to form lumps.

3. Incorporate the milk: Start adding the warmed milk gradually, stirring constantly. Continue to stir until the mixture becomes smooth and starts to thicken.

4. Seasoning: Add salt, pepper, garlic powder, and the Delikat cube. Let the sauce simmer for a few minutes, stirring occasionally, until it thickens well.

Preparing the tomato sauce

5. Crush the tomatoes: In another saucepan, crush the can of tomatoes. Add salt, pepper, a little sugar to balance the acidity, and basil for flavor. You can also use fresh tomatoes if you prefer.

6. Simmer the sauce: Place the sauce over low heat and let it simmer for 10-15 minutes, stirring occasionally.

Preparing the filling

7. Sauté the onion: In a large skillet, add 20 g of butter and 40 g of olive oil. When the oil is hot, add the finely chopped onion and sauté for 2-3 minutes until it becomes translucent.

8. Add the meat: Add the minced beef to the skillet along with the desired spices. Sauté until the meat is well cooked and changes color. Add a small glass of water to aid cooking, leaving the mixture on the heat until the water evaporates.

9. Finalize the filling: Once the water has evaporated, add the béchamel sauce and grated mozzarella cheese. Mix well until you achieve a smooth mixture.

Assembling the cannelloni

10. Blanch the cannelloni: In a large pot, add salted water and bring it to a boil. Turn off the heat and place the cannelloni tubes in the boiling water for 4 minutes. After that, remove them to cold water to stop the cooking.

11. Fill the tubes: Use a plastic bag with the tip cut off to fill each cannelloni tube with the meat mixture. It’s much quicker and cleaner!

12. Assemble in the dish: In a large baking dish, place half of the tomato sauce, followed by half of the béchamel sauce. Arrange the filled tubes neatly, then pour the remaining sauces on top.

Baking

13. Oven: Preheat the oven to 180°C. Cover the dish with aluminum foil and place it in the oven for 30 minutes.

14. Finalizing: After 30 minutes, remove the dish and sprinkle mozzarella or parmesan cheese on top. Leave in the oven for another 10 minutes until the cheese is golden and appetizing.

Serving

Beef cannelloni is served hot, straight from the oven, alongside a fresh green salad or a side of grilled vegetables. You can accompany this dish with a glass of good red wine, which will highlight the rich flavors of the meat and sauce.

Useful tips:
- If you want to add a note of freshness, you can add a few fresh basil leaves at the end, before serving.
- For a vegetarian version, you can replace the beef with a mix of mushrooms and vegetables, or with ricotta cheese and spinach.

Frequently asked questions

1. Can I use other types of cheese?
Yes, you can experiment with different cheeses, such as goat cheese or feta, which will provide a unique flavor.

2. How can I store the cannelloni?
You can prepare the cannelloni a day in advance, then cover them with aluminum foil and keep them in the refrigerator. When you’re ready to cook them, you can place them directly in the oven, but make sure to adjust the baking time.

3. What side dishes go best?
A arugula salad with cherry tomatoes and lemon dressing will perfectly complement this dish.

Nutritional benefits

Beef cannelloni is an excellent source of protein due to the meat, and the béchamel sauce brings calcium from the milk. Additionally, the tomatoes in the tomato sauce are rich in lycopene, a powerful antioxidant.

This beef cannelloni recipe is not just a delicious dish, but also a cooking experience that will bring you closer to the roots of culinary tradition. Each step is an opportunity to create something special, and the result will surely be appreciated by all who sit at your table. Enjoy your meal!

 Ingredients: The quantities are for 24 tubes. 600 g beef, 200 g parmesan (I use a firmer mozzarella variant), 40 g olive oil, 20 g butter + 2 tablespoons olive oil, 1 onion, salt, pepper. Bechamel sauce: 40 g butter + 2 tablespoons olive oil, 60 g flour, 900 ml milk, salt, pepper, garlic powder, a cube of beef broth. One can of tomatoes in juice.