Cannelloni di Carne

 

Ragù

3 tablespoons (45ml) olive oil

1 pound (500g) mixed mincemeat (1/2 beef, 1/2 pork) 

1 onion, diced

3 garlic cloves, finely sliced

1 celery stalk, finely diced

1/2 cup (125ml) red wine

2 14 ounces (400g) cans diced tomatoes

1 bay leaf

1/3 cup (75ml) whole milk

salt & pepper

1. heat 2 tablespoons olive oil. Add meat and brown

2. remove meat from pan. Add 1 tablespoon olive oil and cook onion, garlic, celery and a dash of salt

3. return meat to pan along with wine and bay leaf. Reduce wine and then add the tomatoes and milk. Simmer for 1 hour. The ragù should have a thick consistency 

Béchamel

2 cups (500ml) whole milk, heated but not boiled

1/4 cup (50g) butter

4 tablespoons (50g) flour

1/2 teaspoon salt (adjust to your taste)

dash of nutmeg

pepper to taste

1. melt butter over low heat. Add flour and whisk vigorously to prevent lumps. Stir until mixture is smooth. Cook for 30 seconds 

2. pour the milk slowly over the flour/butter mixture whisking continuously until you have a fairly thick consistency. Season with salt, pepper and nutmeg

Assembling

1. with the help of a piping bag, fill the dry cannelloni with the ragù. Arrange the cannelloni on a buttered baking dish

2. top the cannelloni with the béchamel sauce

3. sprinkle generously with freshly grated parmesan cheese

4. bake at 375°F (190°C) for 40-50 minutes until golden brown