Cannelloni with meat

Meat Cannelloni: an Italian delight that combines the rich flavors of ragu sauce with the creamy textures of bechamel sauce. This recipe is not just a meal, but a culinary experience that will delight your senses and bring a touch of magic to every dining occasion. Get ready to discover how to create this savory dish, step by step, right in the comfort of your own kitchen.

Preparation time: 20 minutes
Cooking time: 55-60 minutes
Total: 1 hour and 15 minutes
Servings: 4-6

Necessary ingredients:

For the ragu sauce:
- 500 g minced meat (a mix of pork and beef for a rich flavor)
- 1 large onion, finely chopped
- 400 g canned tomatoes (or fresh peeled tomatoes)
- 1 tablespoon tomato paste
- 150 ml dry white wine (optional, but recommended for extra flavor)
- 50 ml extra virgin olive oil
- 1 tablespoon vegetable seasoning (or other spice mix)
- Freshly ground pepper, to taste
- 1 tablespoon dried oregano

For the bechamel sauce:
- 500 ml milk (preferably whole for a creamier texture)
- 50 g butter
- 2 tablespoons flour
- Salt, to taste
- Freshly ground pepper, to taste
- A pinch of nutmeg (for a special flavor)

Others:
- 1 box of cannelloni (approximately 250 g)
- 200 g grated cheese (choose a quality cheese for a golden, crispy crust)

A bit of history

Cannelloni is a classic Italian dish, often associated with family Sunday dinners. These delicious tubes are filled with various fillings, from meat to cheeses, and are covered with rich sauces. It is said that the origin of cannelloni is linked to the desire to transform leftover meats and sauces into a dish that impresses, making this recipe a perfect choice for reducing food waste.

Preparation technique

1. Ragu sauce: Start by sautéing the chopped onion in olive oil over medium heat for 3-4 minutes until it becomes translucent. Add the minced meat and continue cooking, stirring frequently, until it changes color and becomes tender, about 5-7 minutes. Pour in the white wine and let it simmer for 10 minutes, allowing the alcohol to evaporate and the flavors to intensify.

2. Seasoning: Add the vegetable seasoning, pepper, and oregano, followed by the canned tomatoes and tomato paste. This mixture will create a flavorful and hearty base. Let it simmer on low heat for 15-20 minutes, stirring occasionally. Once the sauce has thickened, turn off the heat and let it cool.

3. Bechamel sauce: In a saucepan, melt the butter over low heat. Add the flour and continuously whisk for 1-2 minutes to form a roux. Gradually pour in the milk, continuously stirring to avoid lumps. Add salt, pepper, and nutmeg, then cook, stirring, until the sauce thickens and becomes creamy, about 5-7 minutes. Turn off the heat.

4. Filling the cannelloni: Using a spoon or a filling device, fill each cannelloni tube with the ragu sauce, being careful not to add sauce, as it will leak during baking.

5. Assembling the dish: Grease a baking dish with a spoonful of bechamel sauce. Place the filled cannelloni in the dish and pour the remaining bechamel sauce over them, ensuring they are completely covered. Decorate with stripes of ragu sauce on top and sprinkle the grated cheese over the entire surface.

6. Baking: Preheat the oven to 180°C. Bake the cannelloni for 35-40 minutes or until they become golden and crispy on top.

7. Serving: Let the dish cool for 10 minutes before cutting. These cannelloni are delicious both hot and at room temperature, and many prefer to serve them cold as a snack.

Practical tips

- Ingredients: Choose quality meat for a more flavorful ragu sauce. You can experiment with different types of meat or even vegetarian fillings like ricotta and spinach.

- Sauce: If you want a more intense flavor, add a few chopped garlic cloves to the ragu sauce.

- Variations: You can replace the cheese with mozzarella for a more elastic texture. Also, try adding fresh herbs or black olives for an extra flavor boost.

Frequently asked questions

- Can I use whole grain cannelloni? Yes, whole grain cannelloni are a healthier option and add a unique taste.

- How can I store the cannelloni? They can be stored in the refrigerator for 2-3 days in an airtight container. You can reheat them in the oven or microwave.

- What side dishes pair well with cannelloni? A fresh green salad with cherry tomatoes and a light lemon dressing or a crispy baguette are ideal to complement the meal.

Calories and nutritional benefits

This meat cannelloni recipe contains approximately 600-700 calories per serving, depending on the ingredients used. It is a protein-rich dish due to the meat, and the bechamel sauce adds calcium from the milk and cheese. You can lighten the dish by reducing the amount of oil and using low-fat cheese.

Enjoy this meat cannelloni recipe with a glass of white wine or a refreshing lemonade, and let each bite transport you on an unforgettable culinary journey. Bon appétit!

 Ingredients: RAGU SAUCE 500 g minced meat mix 1 onion 400 g tomatoes in juice 1 tablespoon tomato paste 150 ml white wine 50 ml oil seasoning mix pepper oregano BECHAMEL SAUCE 500 ml milk 50 g butter 2 tablespoons flour salt pepper nutmeg OTHERS 1 box of cannelloni 200 g cheese

 Tags:  cannelloni with meat cheese delaco