John Myers
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Cannelloni Filled with Bolognese
The perfect cannelloni filled with bolognese recipe with a picture and simple step-by-step instructions.
- 150 g Ground beef
- 1 piece Chopped onion
- 3 piece Garlic cloves chopped
- 1 tsp Freshly chopped thyme
- 1 tsp Chopped rosemary
- 1 tsp Marjoram spice
- 1 tbsp Chopped basil
- 1 piece Diced carrots
- 1 disc Fresh celery
- 2 tbsp Olive oil
- 1 packet Tomatoes happened
- 1 pinch Salt
- 1 pinch Pepper from the grinder
- 1 tbsp Butter
- 2 tbsp Flour
- 150 ml Milk
- 1 pinch Salt
- 1 pinch Pepper from the grinder
- 1 tbsp Olive oil
- 150 g Grated Emmental
Bolognese
- Finely dice the carrot and celery. Heat 2 tablespoons of oil in a saucepan and sweat first the onion, after 1 minute the garlic and finally the vegetables. Add the minced meat and fry until finely. Pour on the tomatoes and add the herbs.
- Season to taste with salt and pepper. Simmer for at least 2 hours, stirring occasionally.
Bechamel
- Make a light roux from butter and flour. Pour in the cold milk slowly. Stir constantly so that no lumps form. Simmer for at least 10 minutes so that the flour is cooked through. Season to taste with salt and pepper.
Fill cannelloni
- Preheat the oven to 200 degrees. Grease the baking dish with 1 tbsp olive oil. Place the pasta tube on a flat plate and fill in the Bolognese with a coffee spoon, then place in the baking dish. Repeat until the mold is filled.
final spurt
- Pour the bechamel sauce over the pasta and top with the rest of the Bolognese. Cover with the grated cheese and bake for 20 or 40 minutes, depending on the package
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