Meat Cannelloni with Tomato Sauce and Béchamel
Cannelloni filled with beef sautéed with onion and bound with Parmesan, on a bed of tomato sauce and topped with golden béchamel.
A recipe from the ITALAZA kitchen
Preparation 35 min · Cooking 55 min (not counting bringing the water to the boil)
A little longer than planned: 90 min.
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In the kitchen 8 steps
- Soften the chopped onion (1 piece) for 5 minutes in the olive oil (4 tbsp), add the ground beef (400 g) and brown it for 8 minutes, breaking it up as it cooks. Season with salt and pepper, add two spoonfuls of passata (480 g), cook for another 5 minutes, then leave to cool slightly.
- Mix the meat with the beaten egg (1 piece) and half of the grated Parmesan (120 g).
- Heat the remaining passata for 10 minutes with a pinch of salt.
- For the béchamel, melt the butter (60 g), add the flour (60 g) and stir for 1 minute, then pour in the milk (600 ml) while whisking and let it thicken over low heat for 8 minutes. Season with salt and add a little nutmeg (to taste).
- Preheat the oven to 180 °C. Fill the cannelloni (240 g) with the filling using a small spoon.
- Spread the tomato sauce in a baking dish, arrange the cannelloni side by side, cover with béchamel, making sure the ends are covered, and sprinkle with the remaining Parmesan.
- Cover with aluminium foil and bake for 30 minutes, then uncover and bake until golden for 10 minutes.
- Leave to rest for 10 minutes before serving.
Tip: Let the filling cool before adding the egg: it will bind the mixture in the oven instead of cooking straight away against the hot meat.
Probably contains: gluten, eggs, milk · check the labels
Product labels: Tézier Round Cannelloni – For Stuffing, Divella Passata di Pomodoro – 100% Italian Tomatoes, Caputo Cuoco 00 Flour – Long Rise, A Paesana Extra Virgin Olive Oil – Italy (1 liter)