Transport yourself to an Italian Nonna’s kitchen with this classic Cannelloni with Beef Ragù recipe. Tender pasta tubes are generously filled with a rich, slow-cooked beef ragù – a deeply flavorful meat sauce often made with a mix of ground beef and pork mince, notes Great Italian Chefs seasoned with onions, garlic, and savory herbs. This hearty filling is then enveloped in creamy béchamel sauce, topped with mozzarella and Parmesan cheese, and baked until golden and bubbling. It’s a truly satisfying and memorable dish, perfect for family dinners or entertaining guests.
Note: If you can get the ground beef and pork, a meatloaf mix will work as well. It just adds veal tot he ragu.
Ingredients
8 cannelloni tubes
1 lb ground beef / ground pork mix
1 onion, diced
2 cloves of garlic, minced
3 oz red wine
28oz can of San Marzano crushed tomatoes
3 oz milk
1/2 cup grated Parmesan cheese
Bechamel sauce
2 1/2 tbsp butter
1/8 cup flour
2 cups warm milk
1/8 tsp nutmeg
Method
In a large skillet, heat 2 tbsp of olive oil over medium high heat, add the meat mixture, and cook, breaking up, until no longer pink, about 8 minutes.
Remove meat from pan, add 1 tbsp olive oil, onion, garlic, and cook until soft, about 8 minutes.
Add the meat back to the pan with the red wine and simmer until wine evaporates.
Add the tomatoes and milk and simmer on low heat for 1 hour.
Melt butter in a pan, add the flour and stir to create a roux., cook for 1-2 minutes.
Add the warm milk and nutmeg, whisk until smooth, simmer for 5 minutes, stirring often until thickened.
Preheat oven to 350 degrees.
Fill your cannelloni tubes with the ragu, you may want to use a piping bag, and lay in a greased baking dish.
Spoon any extra ragu around the cannelloni.
Top with the bechamel sauce and grated Parmesan.
Bake for 45-50 minutes, until bubbly and pasta is cooked.
Let rest 5 minutes and serve.
