Baked Pasta Tubes with Meat Ragù — Cannelloni al Ragù Bolognese
An Emilian baked pasta of fresh egg-pasta tubes filled with slow-cooked beef and pork ragù, blanketed in béchamel and Parmigiano, baked until the top is burnished and the filling melts inside the pasta.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice pancetta, carrot, celery, onion. Measure milk, stock, passata, wine. Grate nutmeg and Parmigiano. Cut pasta sheets to 12cm squares. Warm milk and stock. Have all ingredients within reach.
Saute
Heat oil and butter in a medium saucepan over medium heat. Cook pancetta 3 minutes until rendered. Add soffritto (carrot, celery, onion), cook 8 minutes over medium-low until soft and golden. Raise heat to medium-high.
Build 1
Add ground beef and pork to soffritto, brown 6 minutes breaking up meat. Pour white wine, simmer 3 minutes until evaporated. Add 100ml milk and nutmeg, simmer 10 minutes until absorbed. Stir in passata, stock, bay leaves, salt, pepper.
Simmer
Reduce heat to very low, cover partially, cook 90 minutes stirring every 15 minutes, adding stock if it dries. While ragù finishes, melt 20g butter over medium-low heat. Whisk in flour, cook 2 minutes until pale gold. Slowly whisk in warm milk, cook 5 minutes until coating consistency. Season with nutmeg and salt to taste.
Boil
Bring 2.5L water to boil, salt with 2 tsp. Blanch pasta sheets 30 seconds, lift into cold water, drain on towel. Preheat oven to 190C. Discard bay leaves from ragù.
Wrap
Oil a medium ovenproof dish, spread 3 tbsp béchamel on base. Lay pasta sheet flat, spoon 2 tbsp ragù down one edge, roll tightly into tube, place seam-side down. Repeat with remaining sheets. Pour remaining béchamel over cannelloni covering them.
Bake and plate
Spoon remaining ragù in stripes over béchamel, sprinkle generously with Parmigiano. Bake 25 minutes until top is bronzed and sauce bubbles at edges. Rest 5 minutes. Serve straight from the dish.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.