The recipe is not complicated but it is laborious because we need several preparations like the homemade tomato sauce, the béchamel sauce and the minced meat bolognese sauce. We will start by preparing the meat sauce that will add flavor and joy to these cannelloni and that is the one that takes the longest to make. The touch of celery is essential, as you will see if you dare to prepare this sauce.
In a frying pan we melt the butterAdd a little olive oil and fry the onion along with the carrot, celery and, if applicable, the green pepper, all very chopped. When the onion begins to change color, add the minced meat and stir it, integrating all the ingredients well. Season with salt and pepper.
Add the glass of wine and let it evaporate halfway, then add the crushed tomato, the aromatic herbs and the meat broth and let it cook. over low heat for about 35 minutes. At that time, you hardly have to stir from time to time, so we take the opportunity to prepare a not very thick béchamel sauce, leave the cannelloni pasta to soak in hot water to be able to mold them and preheat the oven to 180º.
On a clean kitchen towel we spread the cannelloni already softened and fill them with a tablespoon of our special meat sauce and place them in a baking dish whose base we will have topped with 3 tablespoons tomato sauce so they don’t stick to us.
When we have placed all the cannelloni, we cover them with the bechamel sauce and sprinkle them with grated Parmesan cheese. I usually make a drawing with fried tomato so that I indicate where is the division of the two rows of cannelloni because after baking it becomes difficult to find it and we can break them when serving. After ten minutes baking with heat up and down, we au gratin them at 225º for 4 minutes and we take them to the table.
Three easy and quick baked recipes, to eat well without messing up
With what to accompany the minced meat cannelloni
The minced meat cannelloni They are an excellent single dish although they can be accompanied by a light salad to lighten the portion. Once prepared, they are ideal to keep in tupperware or even to freeze, since reheating in the microwave leaves them as new.
Directly to the Palate | Red pesto pizza with asparagus and salami. Prescription
Directly to the Palate | Rosinni cannelloni