Cannelloni stuffed with meat: the recipe for a rich and tasty starter

I cannelloni stuffed with meat I am a first course typical of Italian cuisine, prepared for us by Chef Michele Ghedini for the Address Book Easy Gourmet. The perfect recipe for Sunday lunch or for a festive day, consisting of sheets of egg pasta stuffed with meat sauce and béchamel, then rolled and baked with meat sauce or tomato sauce. The end result will be a rich and irresistible starter that will win over everyone.

If you want to try other fillings, without meat, also prepare cannelloni with vegetables or those filled with ricotta and spinach, simple and delicious.

How to Make Meat-Stuffed Cannelloni

Chop the vegetables and brown them, then add the ground mixture and brown them well, deglaze with wine, add the tomato concentrate, concentrate and water, salt, cook for at least 3 hours.

Make the dough and let it rest in the fridge.

In a saucepan, make the béchamel by mixing the butter and the flour, then add the milk, bring to the boil and salt.

When the ragù has cooled, mix one part with the béchamel and parmesan, we will need it for the filling of the cannelloni.

Blanch the pasta then stuff it with the filling.

Put the béchamel in a baking dish, then the cannelloni, more béchamel and the rest of the stew.

Bake at 180°C for about 30 minutes. Your cannelloni are ready.

storage

You can store the meat-stuffed cannelloni in the refrigerator for 1-2 days covered with plastic wrap or inside an airtight container.