Beef Cannelloni Recipe

There are recipes that never fail, and when we want to bring joy to others, we prepare them with confidence that they will be a huge success. It’s easy to get it right with my son because he likes almost everything, but when he deserves something special, I always prepare my recipe for minced meat cannelloni, which I know he’ll love.

The secret, as with almost all pasta recipes, is in the filling that will be used. That is why, in my opinion, it is critical to use high-quality ingredients and to work them slowly and lovingly so that the end result is unforgettable.

Beef Cannelloni

Beef Cannelloni Recipe

Yield: 1
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

The secret, as with almost all pasta recipes, is in the filling that will be used. That is why, in my opinion, it is critical to use high-quality ingredients and to work them slowly and lovingly so that the end result is unforgettable.

Ingredients

  • Pasta sheets for cannelloni12
  • Mince300 g
  • Onion1
  • Celery a twig
  • Butter20 g
  • Carrottwo
  • Ketchup
  • Red wine200 ml
  • Meat broth200 ml
  • Italian green pepper1
  • Provencal herbs to taste
  • Dried oregano to taste
  • Bechamel sauce500 ml
  • Parmesan cheese to taste
  • Salt and pepper to taste

Instructions

  1. Melt the butter in a frying pan, add a little olive oil, and fry the onion, carrot, celery, and, if using, green pepper, all very finely chopped. When the onion starts to change color, add the minced meat and stir well to combine all of the ingredients. Season with salt and pepper to taste.
  2. Allow the glass of wine to evaporate halfway before adding the crushed tomato, aromatic herbs, and meat broth and simmering for about 35 minutes. At that point, you only need to stir every now and then, so we make a not-too-thick béchamel sauce, soak the cannelloni paste in hot water to mold them, and preheat the oven to 180o.
  3. We spread the softened cannelloni on a clean kitchen towel and fill them with a tablespoon of our special meat sauce before placing them in a baking dish whose base we will cover with 3 tablespoons of fried tomato to prevent them from sticking to us.
  4. After we've arranged all of the cannelloni, we'll cover them with the bechamel sauce and top them with grated Parmesan cheese. I usually draw a line with fried tomato to show me where the divide between the two rows of cannelloni is because it is difficult to find after baking and we can break them when serving. After ten minutes of baking with the heat turned up and down, we au gratin them at 225o for four minutes before serving.

Notes

  • The minced meat cannelloni make an excellent single dish, but they can also be served with a light salad to lighten the portion. Once prepared, they are ideal for storing in tupperware or even freezing, as reheating in the microwave returns them to their original state.

Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 63Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 1mgSodium 145mgCarbohydrates 12gFiber 1gSugar 1gProtein 2g

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