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Meat cannelloni


60 minutes






Fresh pasta cannelloni (2 cannelloni per person)

For the filling
400g ground beef
225g ground pork
1 stick of celery
1 carrot
1 onion
½ glass red wine
grated parmesan, to taste
salt and pepper, to taste
extra virgin olive oil

For the bechamel sauce
1 lt whole fat milk
110g  butter
75 g  flour
salt and grated nutmeg, to taste

For the tomato sauce
800g canned whole peeled tomatoes, drained, deseeded, and chopped
1 clove of garlic
extra virgin olive oil, as needed
salt and pepper, to taste
basil, to garnish


For the filling
Heat the extra virgin olive oil in a saucepan and soften the chopped celery, carrot, and onion.

Add the ground beef and pork and brown.  

Add the wine and let it reduce.

Lower the heat and cook covered for about an hour, adding a little vegetable stock if it dries up.  

For the bechamel sauce
Melt the butter in a small skillet and add the sieved flour.

Mix very well and take off the heat.

Heat the milk and add hot to the butter and flour mixture.

Cook over very low heat, stirring constantly so that it doesn’t form any lumps.

Season with salt and a sprinkling of nutmeg.  

Turn off the heat and let it cool slightly.

For the tomato sauce
Sauté the clove of garlic in extra virgin olive oil.

Add the tomatoes and cook for about 20-30 minutes over low heat until the sauce has thickened.

Season with salt and pepper.

To assemble
Blanch the cannelloni a few at a time in boiling salted water for 1 minute, drain with a slotted spoon, and leave them to dry on a cloth.

Fill the cannelloni with the meat mixture.

Pour one ladle of tomato sauce into a buttered oven dish.

Place the filled cannelloni side by side.

Cover with the tomato sauce mixed with bechamel and add grated parmesan.

Bake in a preheated oven at 360°F for 30 minutes.

Take the cannelloni out of the oven and let them rest for a few minutes before serving.

Garnish with a few fresh basil leaves.

Meat cannelloni

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