John Myers
Cannelloni with Meat Filling
The perfect cannelloni with meat filling recipe with a picture and simple step-by-step instructions.
- 500 g Organic ground beef
- 2 Pc. Garlic cloves chopped
- 50 g Fine onion cubes
- 0,25 tsp Thyme dry
- 0,5 tsp Dried oregano
- 2 Pc. Tomatoes, peeled, pitted, diced
- 125 ml Beef broth
- 1 Egg
- 2 tablespoon Panko flour
- 100 g Freshly grated Parmesan
- Olive oil, pepper, salt
- 15 Pc. Lasagne sheets
- 25 g Fine diced carrots
- 25 g Fine celery cubes
- 1 Can Diced plum tomatoes 400 gr.
- 2 tablespoon Finely chopped basil leaves
- 50 g Butter
- 50 g Sifted flour
- 750 ml Milk hot
- Freshly grated nutmeg
- 50 g Freshly grated Parmesan
- Sweat 30 g onion cubes in olive oil. Add mince and 1 tablespoon garlic. Fry for about 10 minutes, stirring occasionally over medium heat. Stir in thyme, oregano and tomatoes. Season with salt and pepper. Pour in the beef stock. Cook for 10 minutes Season to taste and place in a bowl. Let cool. Mix egg, panko flour and Parmesan with the meat.
- In the meantime, prepare the tomato sauce. Fry the remaining onion, garlic and vegetable cubes in olive oil. Stir in the canned tomatoes and about 125 ml water. Season with salt and pepper. Cover and simmer for about 20 minutes. Stir occasionally. Puree the sauce and season with basil.
- Pre-boil the lasagne sheets in plenty of salted water, dry them and spread them out, cover each half with the meat mixture and roll up.
- Spread some tomato sauce in an ovenproof dish. Place the pasta rolls in the sauce. Pour the remaining sauce over them. Prepare a bechamel sauce from butter, flour and milk. Season with salt, pepper and plenty of nutmeg. Spread the sauce over the cannelloni. Sprinkle with Parmesan and add Bake at 190 degrees top / unheated for about 40 minutes. Let rest for 5 minutes before serving.
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