Cannelloni with white meat filling under red sauce
4 servings
35 minutes
Cannelloni with white meat filling under red sauce is a classic Italian dish born in sunny Italy, where pasta is central to culinary traditions. These tender tubes of dough filled with a fragrant mix of beef and pork mince, ricotta, and spices become a true gastronomic delight. Fried onions and garlic add depth to the filling, while veal broth makes it juicy and rich. The cannelloni are baked in the oven under a layer of tomato sauce that highlights the meat filling, and melted cheese adds an appetizing crust. The dish is perfect for cozy family dinners or festive gatherings, offering warmth and rich flavor with every bite.
1
Chop the onion into small cubes.
- Onion: 2 pieces
2
Fry it in olive oil for 3-4 minutes (transparent color).
- Olive oil: to taste
3
Spread out all the minced meat and fry for 10 minutes.
- Ground beef: 200 g
- Ground pork: 200 g
4
Pour into the broth, add greens.
- Veal stock: 200 ml
- Fresh herbs: to taste
5
Simmer for 10-15 minutes with the lid on, until evaporated.
6
Transfer to a bowl, mix with ricotta and one egg.
7
Add hard cheese for thickening if needed.
- Hard cheese: to taste
8
Grease the bottom of the baking tray with tomato sauce.
- Tomato sauce: to taste
9
Stuff the cannelloni with the prepared mixture (you can use a pastry bag or spoon for this). Then tightly arrange them next to each other and pour the remaining red sauce on top.
- Cannelloni pasta: 250 g
- Ricotta cheese: 250 g
- Chicken egg: 1 piece
- Tomato sauce: to taste
10
Cover with foil, bake for 30 minutes at 200 degrees.
11
Top with cheese and send to the oven for a few more minutes.
- Hard cheese: to taste
12