Umbrian-style Meat-Stuffed Cannelloni

Umbrian-style meat-stuffed cannelloni is a hearty dish representative of the cuisine of this Italian region. Traditionally, they are prepared with a beef or mixed meat filling, enriched with vegetables and spices. Here’s how you can prepare them:

Ingredients

• 250 g of cannelloni (ready-made pasta or lasagna sheets that will then be rolled)
• 300 g of ground meat (beef or a mix of meats)
• 100 g of raw ham, minced
• 1 carrot
• 1 celery stalk
• 1 small onion
• 1 clove of garlic
• 500 ml of tomato purée
• 100 ml of red wine
• 100 g of grated Parmesan cheese
• Extra virgin olive oil
• Salt and pepper
• Nutmeg (to taste)
• Béchamel: 50 g of butter, 50 g of flour, 500 ml of milk, salt, pepper, nutmeg

Preparation

1. Begin by preparing the sofrito by finely chopping the carrot, celery, onion, and garlic and sautéing them in a pan with extra virgin olive oil.
2. Add the minced raw ham and ground meat, sautéing until the meat is browned.
3. Deglaze with red wine and allow the alcohol to evaporate.
4. Add the tomato purée, salt, pepper, and a grating of nutmeg. Cook for at least 30 minutes over medium-low heat, stirring occasionally.
5. Prepare the béchamel by melting the butter in a small pot, then adding the flour and mixing. Cook for a couple of minutes then pour in the milk, continuing to stir to avoid lumps. Season with salt, pepper, and nutmeg and cook until thickened.
6. Fill the cannelloni with the meat filling. If you are using ready-made pasta, follow the instructions on the package for filling; if using lasagna sheets, cut the dough into rectangles and roll them around the filling.
7. Arrange the cannelloni in an oiled baking dish, cover them with béchamel, and sprinkle with Parmesan cheese.
8. Bake in a preheated oven at 180 °C (356 °F) for about 30 minutes or until the surface is golden brown and crispy.

Trivia

Cannelloni are a much-loved and versatile type of stuffed pasta. In the Umbrian preparation, it is typical to use ground pork along with beef, which makes the filling particularly flavorful. The béchamel adds creaminess and brings all the flavors together in a satisfying balance. Serve them hot and enjoy this traditional Umbrian dish!