Cannelloni Di Carne (Meat Cannelloni)


Cannelloni is one of my favourite dishes. I like the meat version, just as much as the spinach and ricotta one.
I have cooked cannelloni a lot throughout the holiday season, as it is an easy dish that everyone seems to like. A couple of friends have asked me for the recipe I use, and after a week of promising “Oh yes, I’ll send it to you today…”, I have finally found the time to sit down and share it. Enjoy!

Preparation and cooking time: 1 hour and 30 minutes.

Ingredients for 6 people:

  • 250g cannelloni (roughly 24 pieces);
  • 1kg tomato passata;
  • 400g mozzarella, cut into cubes;
  • 500g mince meat (either pork or beef);
  • 2 eggs;
  • 30g Parmeasan cheese (grated);
  • 1/2 onion, finely chopped;
  • a glass of red wine;
  • salt;
  • olive oil (I use the extra vergin, but that is just because I like it better).

Pour a lung of olive oil in a sauce pan and add the tomato passata, with salt to taste.
Cover and cook for about 20 minutes over a medium heat.
Pour three table spoons of olive oil in a frying pan and, over a medium heat, fry the onion until softened and add the mince. Once the meat has browned, pour the glass of red wine, give it a stir and let the meat absorb it. Add salt to taste and a couple of ladles of the tomato sauce that you have previously cooked and stir into the meat. After the sauce has thickened, turn off the hob and add the mozzarella, eggs and parmeasan cheese and mix everything together.
In a baking tray, pour a layer of tomato sauce and start filling your cannellonis with the mince. Once, you have laid them all in the baking tray, pour the remaining tomato sauce over the cannelloni. Make sure all cannellonis are fully covered, as this will aid the cooking process without burning your dish while in the oven. Drizzle some parmeasan cheese over your last layer of sauce and cook at 180 degrees for 45 minutes.
Leave the cannelloni to settle for 5 minutes before serving.
Buon Appetito. =)

Tip: if you have some of the meat filling left, you can refrigerate it for three days in an air tight container and use it as pasta sauce. =)


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