Three meat cannelloni bake

    Three meat cannelloni bake


    99 people made this

    About this recipe: This dish is best made with fresh pasta. You can substitute 500g of cannelloni pasta cooked according to packet directions, then proceed as directed.

    Serves: 6 

    • 1 large onion, finely chopped
    • 2 stalks celery, finely chopped
    • 2 carrots. peeled and finely chopped
    • 2 tablespoons olive oil
    • 2 cloves garlic, crushed
    • 375g minced veal (substitute more pork or beef if you can't find)
    • 375g minced pork
    • 375g minced beef
    • 125ml (1/2 cup) white wine
    • 250ml (1 cup) beef stock
    • 2 teaspoons chopped fresh rosemary
    • 1 teaspoon Italian seasoning
    • 1 bay leaf
    • salt to taste
    • ground black pepper to taste
    • 2 egg yolks
    • 30g butter
    • 1,1/2 tablespoons plain flour
    • 250ml (1 cup) milk
    • 1/4 teaspoon freshly ground nutmeg
    • 90g (3/4 cup) grated Parmesan cheese
    • 3 tablespoons chopped parsley
    • 1 litre (4 cups) crushed tomatoes
    • 125ml (1/2 cup) very thick (45%) cream
    • 500g fresh lasagne sheets

    Prep:1hr  ›  Cook:40min  ›  Ready in:1hr40min 

    1. Heat the olive oil in a deep frying pan. Add onion, celery and carrot and cook over moderate heat until softened. Add the garlic and cook 1 minute.
    2. Add veal, pork and beef. Cook, stirring occasionally, until meat is no longer pink. Add wine and reduce for 1 minute. Stir in stock. Add herbs, bay leaf and salt and pepper.
    3. Bring the mixture to the boil. Reduce heat, cover and simmer for 15 minutes. Uncover and reduce until almost dry. Discard bay leaf. Set aside to cool.
    4. Meanwhile, melt the butter in a saucepan set over moderately low heat. Whisk in flour for approximately 2 minutes.
    5. Whisk in milk, grated nutmeg and salt and pepper. Simmer, stirring occasionally, for 5 minutes or until thickened. Stir in parsley and 60g (1/2 cup) Parmesan cheese.
    6. Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the cheese and parsley sauce. Set aside.
    7. Combine the crushed tomatoes and cream, set aside.
    8. If needed, cut the lasagne sheets crosswise into 13cm lengths. In a pot of boiling salted water, cook the pasta a few at a time until al dente. This should take only a minute or two with fresh pasta.
    9. Transfer to a bowl of cold water. Spread the pasta in one layer on kitchen paper towel to drain.
    10. Spoon 3 tablespoons of the filling down the centre of one pasta sheet, and roll up to enclose the filing.
    11. Transfer the cannelloni, seam side down, to a well greased large baking dish.
    12. Repeat with the remaining lasagne sheets and filling, arranging in single layer. Ladle the tomato sauce over the cannelloni and sprinkle with the remaining Parmesan cheese.
    13. Bake at 200 C for 10 minutes, or until bubbling. Heat under the grill about 10cm from the heat for 2 minutes or until golden.

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