Cannelloni

Cannelloni are a classic dish in Italian cuisine, much loved for its rich flavor and tasty stuffing. Here is the traditional recipe:

Ingredients

• Cannelloni (ready-to-stuff dry pasta) or egg pasta if you prefer to make them fresh
• 500 g of ground meat (traditionally a mix of beef and pork is used)
• 1 small onion
• 1 carrot
• 1 stalk of celery
• 2 tablespoons of tomato paste
• 500 ml of tomato puree
• 1 glass of red wine
• Extra virgin olive oil
• Salt and pepper to taste
• 500 ml of béchamel sauce
• 100 g of grated Parmesan cheese
• Nutmeg (optional)

Preparation

1. Begin by preparing the ragù: finely chop the onion, carrot, and celery and sauté them in a pan with a drizzle of extra virgin olive oil.
2. Add the ground meat and let it brown until it is well golden. Deglaze with the red wine and let it evaporate.
3. Add the tomato paste and puree. Salt and pepper to taste. Let it cook on low heat for about 1 hour, so the sauce thickens and the flavors blend well.
4. Prepare the béchamel by heating the milk and mixing flour and butter in another pot, stirring constantly to avoid lumps. Add salt, pepper, and a pinch of nutmeg.
5. Take the cannelloni and stuff them with the ragù. Arrange them in a baking dish previously greased with a little oil or butter.
6. Pour the béchamel over the cannelloni, making sure to cover them completely.
7. Spread the grated Parmesan over the entire surface.
8. Bake in a preheated oven at 180 °C for about 30-40 minutes, until the surface is golden and crispy.
9. Leave to cool for a few minutes before serving.

Trivia

Cannelloni is a dish that is often prepared for special occasions or family holidays in Italy. It’s possible to vary the recipe by substituting the ground meat with ricotta and spinach for a vegetarian version, or by adding other types of cheeses in the stuffing to further enrich the taste of the dish.