Cannelloni alla Bolognese with Bechamel sauce

Name: Cannelloni alla Bolognese with Bechamel sauce - Tiberia I.
Ingredients: 250 g cannelloni 150 g parmesan (grated cheese); for the Bolognese sauce: 500 g mixed ground meat 2 tablespoons olive oil 200 g kaiser sausage 2 green onions 1 red onion 1 large carrot 1/2 bell pepper 1/2 celery root 5; 6 garlic cloves 200 ml chopped tomatoes 100 g tomato paste 1 teaspoon oregano chopped fresh parsley salt pepper Italian herbs; for the Bechamel sauce 800 ml boiled milk 100 g butter 2; 3 tablespoons flour ground nutmeg salt pepper

Pasta/Pizza - Cannelloni alla Bolognese with Bechamel sauce by Tiberia I. - Recipia

Cannelloni alla Bolognese with Bechamel Sauce: An Italian Delight Preparation time: 30 minutes Cooking time: 40 minutes Total time: 1 hour and 10 minutes Servings: 4-6 Let me tell you about a recipe that will not only delight your taste buds but will also bring a touch of joy to every meal: Cannelloni alla Bolognese with Bechamel sauce. This Italian dish, with its rich and varied history, combines culinary tradition with imagination, offering limitless possibilities for fillings and flavors. Ingredients For the cannelloni: - 250 g cannelloni - 150 g grated Parmesan or cheese For the Bolognese sauce: - 500 g minced meat (mixed pork and beef) - 200 g diced bacon - 2 tablespoons olive oil - 2 green onions, finely chopped - 1 red onion, chopped - 1 large carrot, grated - 1/2 bell pepper, diced - 1/2 celery root, grated - 5-6 cloves of garlic, minced - 200 ml chopped tomatoes - 100 g tomato paste - 1 teaspoon oregano - 1 bunch of fresh parsley, chopped - Salt, pepper, Italian herbs (to taste) For the Bechamel sauce: - 800 ml boiled milk - 100 g butter - 2-3 tablespoons flour - Ground nutmeg (to taste) - Salt, pepper Step-by-step preparation Step 1: Preparing the Bolognese sauce Start by preparing the Bolognese sauce, which will be the heart of this dish. Finely chop the green onions and red onion. Grate the carrot and celery root, and dice the bacon and bell pepper. In a large skillet, add two tablespoons of olive oil and sauté the bacon until it becomes crispy. Then, gradually add the minced meat, stirring constantly to ensure it cooks evenly. Step 2: Continuing the Bolognese sauce Once the meat is well browned, add the carrot, celery, and garlic. Mix to combine the ingredients. Add the tomato paste and chopped tomatoes, allowing the sauce to simmer for 5 minutes. Finally, season with salt, pepper, fresh parsley, and oregano. Turn off the heat and let the sauce cool slightly. Step 3: Preparing the Bechamel sauce In another pan, melt the butter over low heat. Add the flour, stirring continuously to prevent lumps from forming. When the mixture turns slightly golden, remove the pan from the heat and gradually add the milk, stirring constantly. Return the pan to the heat and let the sauce simmer, stirring, until it thickens. Season with salt, pepper, and nutmeg. Cover the sauce with a lid to prevent a skin from forming and keep it warm. Step 4: Boiling the cannelloni In a large pot, bring salted water to a boil. When the water is boiling, add the cannelloni and cook for 4 minutes. It is essential not to overcook them, or they will break. After boiling, drain them and rinse under cold water to stop the cooking process. Step 5: Filling the cannelloni Each cannelloni is filled with the Bolognese sauce. You can use a teaspoon or a piping bag, depending on your preference. Continue filling until all the cannelloni are ready. Step 6: Assembling and baking In a greased baking dish sprinkled with breadcrumbs, pour a ladle of Bechamel sauce. Arrange the filled cannelloni side by side, then cover them with the remaining Bechamel sauce. Sprinkle Parmesan on top and add a few sprigs of paprika for a splash of color. Preheat the oven to 180 degrees Celsius and bake the dish for 30-40 minutes, or until the cheese on top is golden and appetizing. Serving Cannelloni alla Bolognese with Bechamel sauce is served hot, and I recommend pairing it with homemade ketchup or a fresh salad for a pleasant contrast of flavors. It can be served as a main course or as a sophisticated appetizer at a festive dinner. Helpful tips 1. Filling variations: Don’t be afraid to experiment! You can fill the cannelloni with vegetables, cheeses, or even sweet creams for a unique dessert. 2. Enriching the sauce: Add mushrooms or red wine for a deeper flavor in the Bolognese sauce. 3. Bechamel sauce: If you want a creamier sauce, you can add cream to the Bechamel. Nutritional information This recipe contains approximately 650 calories per serving, depending on the specific ingredients used. The cannelloni are a good source of protein due to the meat and cheese, while the vegetables provide essential vitamins. Frequently asked questions - Can I use whole wheat cannelloni? Absolutely, that's a healthier option! - How can I freeze the cannelloni? You can prepare the entire dish, let it cool, then freeze it. When you're ready to eat, you can bake it straight from the freezer, adjusting the baking time. Conclusion Cannelloni alla Bolognese with Bechamel sauce is more than just a meal; it’s a culinary experience that blends tradition with innovation, offering a delicious and satisfying dish. Don’t hesitate to put your personal touch on the recipe and enjoy every bite. Bon appétit!

Cannelloni alla Bolognese with Bechamel sauce

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