Cannelloni with Meat Recipe

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Cannelloni with Meat is a classic Italian dish that is loved by many. This recipe is a bit different from the traditional one, but the result is just as delicious. To make a successful Cannelloni with Meat Recipe, it's important to choose high-quality ingredients that complement each other.

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INGREDIENTS:

For this recipe, you'll need dried cannelloni, ground beef, sausage, parmesan cheese, eggs, carrot, onion, celery, red wine, extra virgin olive oil, salt, black pepper, passata, garlic, Parmigiano Reggiano cheese, milk, butter, flour, salt, and nutmeg. When choosing the ingredients, it's essential to look for fresh and good quality produce. The meat should be lean and fresh, and the vegetables should be crisp and fresh.

To make this recipe, you'll need to prepare the pasta, tomato sauce, filling, and bechamel sauce. The pasta can either be homemade or store-bought dried cannelloni.

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The tomato sauce is made by sautéing garlic and then adding passata, salt, and black pepper. The filling is made by cooking the meat with the vegetables, adding red wine, and then mixing in beaten eggs and parmesan cheese. The bechamel sauce is made by heating milk and butter, adding flour, and stirring until smooth. Nutmeg and salt are added to taste.

MAIN STEPS:

The main steps are important to follow to ensure that the Cannelloni with Meat turns out perfectly. It's important to cook the meat until it's fully cooked, and the vegetables are soft. Mixing the eggs and cheese with the filling helps bind everything together. Boiling the pasta for three minutes before assembling helps it cook evenly. Covering the cannelloni with bechamel sauce and tomato sauce before baking helps keep them moist and flavorful.

SERVED WITH:

Cannelloni with meat is a hearty and flavorful dish that pairs well with a variety of sides and desserts. Here are some suggestions:

Garlic bread: the savory flavor of garlic bread complements the rich flavors of the meat and cheese in cannelloni.

Italian green salad: a fresh salad with mixed greens, tomatoes, olives, and a light vinaigrette provides a refreshing contrast to the heavier flavors of the pasta.

Roasted vegetables: roasting vegetables such as zucchini, eggplant, and bell peppers brings out their natural sweetness and adds a healthy side to the meal.

Bruschetta: roasted bread topped with fresh tomatoes, garlic, basil, and olive oil is a classic Italian appetizer that pairs well with cannelloni.

Caprese Salad: this simple salad of fresh mozzarella, tomato, and basil is a light and refreshing accompaniment to the rich and filling cannelloni.

Tiramisu: this classic Italian dessert made with coffee, ladyfingers, and mascarpone cheese is a perfect way to end a meal of cannelloni.

Panna Cotta: this creamy and lightly sweetened Italian dessert pairs well with the rich and savory flavors of cannelloni.

Gelato: a scoop of creamy gelato is a perfect dessert to follow up a hearty meal of cannelloni.

Espresso: a shot of strong espresso is the perfect way to end an Italian meal and complement the rich and complex flavors of cannelloni... unless of course, you're more into a nice worm Latte.

ALTERNATIVES:

Cannelloni with meat goes well with a variety of sides, such as a green salad or roasted vegetables. For dessert, consider serving something light, like a fruit sorbet or panna cotta. Here are ten alternative dishes to Cannelloni with Meat that you might want to try:

Lasagna: a classic Italian dish made with layers of pasta, sauce, and cheese.

Baked Ziti: a hearty pasta dish made with ziti noodles, tomato sauce, and cheese.

Stuffed Shells: pasta shells stuffed with ricotta cheese, spinach, and herbs, baked in tomato sauce.

Spaghetti Bolognese: a classic Italian dish made with spaghetti noodles and a meaty tomato sauce.

Fettuccine Alfredo: a creamy pasta dish made with fettuccine noodles and a rich Alfredo sauce.

Ravioli: pasta stuffed with cheese, meat, or vegetables, served with tomato sauce or pesto.

Pasta alla Norma: a Sicilian pasta dish made with rigatoni, eggplant, tomato sauce, and ricotta salata cheese.

Carbonara: a classic Roman dish made with spaghetti noodles, bacon, eggs, and cheese.

Gnocchi: small potato dumplings served with tomato sauce or pesto.

Cacio e Pepe: a simple pasta dish made with spaghetti, Pecorino Romano cheese, and black pepper.

HISTORY:

Cannelloni is a type of pasta that originated in Italy, and the recipe has been enjoyed by Italians for centuries. The word "cannelloni" comes from the Italian word "cannella," which means "little tube." Cannelloni is a cylindrical-shaped pasta that is typically filled with a variety of ingredients, including meat, cheese, vegetables, or a combination of all three.

The history of cannelloni dates back to the 18th century, when the dish was first recorded in Italian cookbooks. At that time, cannelloni was typically filled with a mixture of spinach and ricotta cheese. However, over time, the recipe evolved, and people began to experiment with different fillings, including meat, seafood, and vegetables.

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The Cannelloni with Meat Recipe, in particular, became a popular variation of the dish, especially in the regions of Emilia-Romagna and Tuscany in Italy. The recipe traditionally includes ground beef and/or sausage, as well as a variety of vegetables, such as carrots, onions, and celery. The filling is mixed with eggs and parmesan cheese to create a rich and savory flavor.

TIPS:

To ensure a successful outcome when making Traditional Italian Mushroom Risotto, it is important to remember to stir continuously and add the hot stock gradually. This will help to release the starch from the rice, creating a creamy and delicious risotto. Additionally, it is important to use Arborio rice, as it has a high starch content that makes it perfect for risotto.

Ingredients:

Conversions and Servings: Cups (1 People) Cups (2 People) Cups (3 People) Cups (4 People) Cups (5 People) Cups (6 People) Cups (8 People) Imperial (1 People) Imperial (2 People) Imperial (3 People) Imperial (4 People) Imperial (5 People) Imperial (6 People) Imperial (8 People) Metric (1 People) Metric (2 People) Metric (3 People) Metric (4 People) Metric (5 People) Metric (6 People) Metric (8 People)

Directions:

For the Pasta:

01 - Unless you have decided to use the dried Cannelloni, the first thing you have to do is Handmade Fresh Egg Pasta Sheets.



For the Tomato Sauce:

02 - In a medium sauce pan, combine Oil and Garlic and sauté the Garlic for a couple of minutes, without burning it.

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03 - Add Passata ( Tomato Sauce ), Salt and Black Pepper and cook for about 30 minutes over low-medium fire. Stir from time to time to make sure the Tomato doesn't burn.

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04 - Prepare the Bechamel Sauce.

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For the Filling:

05 - Preheat the oven at 180C / 356F.

06 - Add the Oil in a large frying pan Sauté the finely minced Carrot, Celery and Onion.

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07 - Add Ground Beef, chopped Sausage, Salt and Pepper and cook for 15 minutes.

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08 - At this point, add the Tomato Sauce prepared in STEP 3 and Red Wine and cook until the wine and excess water inside the tomato saucehave evaporated. This should take about 20 minutes. You want a thick Tomato/Meat filling, not watery.

( Reserve a little Tomato Sauce for STEP 12 )

09 - Once Water and Wine have evaporated, turn the heat off and let it cool completely.

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10 - As soon as the Meat sauce has cooled, add Parmesan Cheese and mix with a fork until well combined.



11a - If you've made Homemade Fresh Pasta, flat the Dough, and make 20 rectangular Pasta Sheets 10x15cm, 2mm / 4x6in, 0.8in thick. Boil the Pasta Sheets for 3 minutes in some salted water. Drain them with a colander and open them all on a work surface.

11b - If you are using the Dried Cannelloni, fill up all the Cannelloni tubes with the Meat Mixture. Set Aside.



12 - Cover the bottom of your oven dish with Bechamel Sauce or reserved Tomato Sauce.

13 - Place all the filled Cannelloni tubed on the base of the Oven dish right over the Bechamel Sauce and Tomato Sauce.

14 - Cover the Cannelloni with remaining Bechamel Sauce and Tomato Sauce.

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15 - Sprinkle Parmesan Cheese on top.

16 - Bake for 15-20 minutes at 180C / 356F. Serve hot.

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Notes:

- Eggs in the filling are not always used. This is totally up to your liking.

- If you prefer, you can use store-bought dried Cannelloni instead of making fresh pasta sheets. If you're using dried Cannelloni pasta, you can go right to STEP 02.

For home made Cannelloni, follow this: Handmade Fresh Egg Pasta Sheets.

- STEP 03: you can even add some Basil to the Tomato Sauce if you want.

For the filling, you can use other ground meats such as pork or chicken, or you can substitute the sausage with bacon or ham. You can also add some chopped mushrooms or spinach to the meat mixture for extra flavor and nutrition.

If you have any leftover filling, you can freeze it for later use or use it as a topping for pizza or baked potatoes.

Make sure to let the meat filling cool completely before adding the eggs and Parmesan cheese to avoid cooking the eggs prematurely.

If you don't have an oven dish, you can use a casserole dish or a baking pan.

If you have any leftover cannelloni, you can store them in an airtight container in the fridge for up to 3 days. To reheat, place them in a baking dish with some tomato sauce and cover with foil. Bake in the oven at 180C/356F for 10-15 minutes.

If you want to make this recipe ahead of time, you can assemble the cannelloni in the baking dish and refrigerate for up to 24 hours. When ready to bake, remove from the fridge and let it come to room temperature for 30 minutes before baking.

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Written by: Uncut Recipes

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