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Traditional Italian Beef Cannelloni Recipe
Beef cannelloni is a classic and delicious recipe that never goes out of style. Cannelloni is a type of pasta, known for its large, tube-like shape. It’s perfect for stuffing with a flavorful filling. While cannelloni can be made with fresh egg pasta, today we're using the classic dried version.The pasta is filled with a savory meat and sausage mixture, placed in a baking dish, then topped with tomato sauce, creamy béchamel, and a generous sprinkle of Parmigiano cheese. Once baked, the dish forms a golden, bubbly crust, and the filling blends beautifully with the pasta.
Ingredients
For the Cannelloni
- 16 cannelloni pasta
For the Bechamel Sauce
- 500 ml whole fresh milk - ~2 cups
- 40 g unsalted butter - ~⅓ stick
- 40 g flour - 4 tablespoons
- ¼ teaspoon salt
- nutmeg - to taste (optional)
The Meat Filling
- 250 g ground beef - ~½ pound
- 150 g sausage - ⅓ pound
- 400 g tomato passata - 1 ¾ cup
- 2 tablespoons extra virgin olive oil
- 1 small onion
- 1 celery stalk
- 1 small carrot
- ⅓ cup dry white wine
- salt - to taste
- black pepper - to taste
For the Tomato Sauce
- 500 ml tomato passata - ~2 cups
- 2 garlic cloves
- 3 tablespoons extra virgin olive oil - extra virgin
- 3 basil leaves
- salt - to taste
Other Ingredients
- 1 cup Parmigiano Reggiano cheese - grated
Instructions
The Bechamel Sauce
- The béchamel sauce I’m about to make is on the runnier side, which helps the cannelloni cook through and stay soft after baking. Start by making a "roux," which is a simple mixture of butter and flour. In a pan, melt the butter over medium heat, then add the flour. Use a whisk to stir continuously, making sure to break up any lumps.
- Heat the milk in a separate saucepan until it’s warm but not boiling. Turn off the heat and slowly pour the warm milk into the roux, whisking quickly to combine everything smoothly.
- Put the pan back on the heat and add a pinch of salt and a little nutmeg (optional). Keep stirring over medium heat until the béchamel reaches the consistency you want. In this case, it should stay a little runny to help with the cooking process. If it turns out too thick, don’t worry—just add a little more milk and cook it for a bit longer until it’s perfect.
- Once your sauce is ready, cover it with plastic wrap, making sure the wrap touches the surface of the sauce to prevent a skin from forming. You can store it in the fridge for a couple of days if needed, but remember to keep the wrap directly on the béchamel.
The Tomato Sauce
- Let’s prepare a simple and delicious tomato sauce. You can make this sauce 1 or 2 days in advance and keep it in the fridge. It also freezes well, so you can store any extra for later. In a pan, heat some olive oil over medium heat. Add a clove of garlic and let it gently fry until it becomes golden, which will add a nice flavor to the oil.
- Once the garlic is fragrant, pour in the tomato passata and add a pinch of salt to bring out the flavors.
- Tear up some fresh basil leaves and add them to the sauce. Cover the pan with a lid and let the sauce simmer on low heat for about 15 minutes. Stir occasionally, and you’ll know it’s ready when the sauce thickens up nicely.
Prepare the Filling
- To prepare the meat filling for the cannelloni, start by finely chopping the carrot, the stalk of celery, and the onion. Make sure the vegetables are diced very small so they blend well into the filling.
- Heat the olive oil in a saucepan and add the chopped vegetables. Let them sauté for about a minute, stirring occasionally, until they start to soften.
- Next, remove the casing from the sausage and add it to the pan with the vegetables. Use a fork to break the sausage into small pieces, ensuring it cooks evenly. Let it brown for about two minutes.
- Then, add the ground meat to the pan. Stir everything together so the ground meat mixes well with the sausage and vegetables. Cook for a few minutes until the meat starts to change color and brown.
- Once the meat is browned, pour in the wine and increase the heat to high. Let it cook for about three minutes, allowing the wine to evaporate completely. This step is important to burn off the alcohol and keep only the flavor.
- After the wine has evaporated, add the tomato passata. Stir the mixture well, then season with salt and pepper to taste.
- Once the sauce begins to simmer, lower the heat to a gentle simmer, cover the pan, and let the filling cook slowly for about 40 to 50 minutes. Stir occasionally to make sure nothing sticks to the bottom of the pan. By the end of the cooking time, the filling should be creamy and thick. If it still looks too watery, you can continue cooking it uncovered for a few more minutes until it reaches the right consistency.
Assemble and Prepare the Beef Cannelloni
- To assemble and prepare the beef cannelloni, start by taking a baking dish and spreading a few spoonfuls of béchamel sauce across the bottom.
- After that, spoon two or three tablespoons of tomato sauce over the béchamel, making sure it’s evenly distributed.
- Now, take the cannelloni tubes and fill them with the cooled beef mixture. You can use a small spoon to carefully pack the filling into each tube, making sure it’s full but not overflowing.
- Once filled, line the cannelloni up neatly in the baking dish on top of the sauce.
- When all the cannelloni are arranged in the dish, cover them with another layer of béchamel sauce, ensuring each piece is coated.
- Then, add a few more spoonfuls of tomato sauce over the béchamel.
- Finally, generously sprinkle grated Parmigiano cheese over the top, which will form a delicious golden crust when baked.
- Place the baking dish in a preheated oven at 180°C (350°F), setting it on the middle rack. Let the cannelloni bake for about 25 to 30 minutes, or until the top is golden and bubbling.
- Once they are done baking, remove the cannelloni from the oven. Let them rest for a few minutes to cool slightly before serving, so the flavors can settle and the dish is easier to handle.
Nutrition
Serving: 100gCalories: 1075kcalCarbohydrates: 89gProtein: 44gFat: 60gSaturated Fat: 22gPolyunsaturated Fat: 5gMonounsaturated Fat: 28gTrans Fat: 1gCholesterol: 125mgSodium: 961mgPotassium: 1793mgFiber: 8gSugar: 22gVitamin A: 4467IUVitamin C: 29mgCalcium: 547mgIron: 8mg
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