John Myers
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Cannelloni with Minced Meat Filling
The perfect cannelloni with minced meat filling recipe with a picture and simple step-by-step instructions.
filling
- 1 kg Ground beef
- 3 Onions
- 2 Garlic cloves
- 2 tbsp Tomato paste
- 2 Beefsteak tomatoes big
- 2 Eggs
- 6 tbsp Breadcrumbs
- 3 tsp Oregano
- 10 Basil leaves
- Chilli from the mill
- Salt
- Pepper
tomato sauce
- 4 Canned tomatoes chopped
- 2 Shallots
- 1 Clove of garlic
- 1 shot Orange juice
- Salt
- Pepper
- Chopped basil
- Oregano
- 100 g Grated cheese
filling
- Finely chop the onions and sauté in a little olive oil until translucent. Add the minced meat and sear on the highest setting until it becomes crumbly.
- Add the tomato paste to the minced meat and sauté briefly. Remove the stems from the beefsteak tomatoes, dice and also add to the pot. Season with salt, pepper, chilli and oregano. Press the garlic and stir into the meat.
- Let the whole simmer for about 10 minutes. Chop the basil and stir into the minced meat. Take the pot off the stove and let it cool down. Mix in the eggs and breadcrumbs well.
sauce
- Finely chop the shallots and sauté in a little olive oil until translucent. Deglaze the preserves with the tomatoes and add a dash of orange juice. Squeeze the clove of garlic and add to the saucepan with the oregano and basil. Finally, season with salt and pepper. Let the sauce simmer for 15 minutes.
preparation
- Now fill the cannelloni with the cooled minced meat. TIP: the cannelloni must be completely filled, otherwise they will collapse in the oven. That’s why I always “stuff” the cannelloni with my fingers.
- Cover the bottom of a large baking dish with part of the tomato sauce and spread the filled cannelloni on top. Spread the remaining tomato sauce evenly over the pasta so that everything is covered. Spread a few more basil leaves on top and finally sprinkle everything with grated cheese.
- Bake the cannelloni at 190 ° C for 30 minutes (may vary depending on the manufacturer). Enjoy your meal!
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