Cannelloni

Summary

Ingredients

• 10 cannelloni

For the filling:

• 200 g minced meat, mixed
• 1 small onion (s)
• 8 tablespoon tomato (s), chunky from the can
• 2 tablespoon tomato paste
• 1 leaf sage, fresher
• 4 tablespoon ricotta
• 4 tablespoon parmesan, freshly grated
• Pizza seasoning
• Spice mix for Bolognese sauce
• salt and pepper
• Olive oil for frying

For the sauce: (tomato sauce)

• 1 can tomato (s), chunky from the
• 1 small onion (s)
• 1 clove garlic
• some sugar
• 1 tablespoon tomato paste
• 1 leaf sage
• Pizza seasoning
• salt and pepper

For the sauce: (bechamel sauce)

• 2 tablespoon butter
• 2 flour
• 250 ml milk
• salt and pepper
• nutmeg
• 4 tablespoon parmesan, freshly grated
• 8 tablespoon parmesan, freshly grated for gratin

Print Recipe Pin Recipe

Instructions

1. First prepare the minced meat filling. To do this, cut the onion into small pieces, heat the olive oil and fry the minced meat with the cut onion. When the mixture is dry, add the tomato paste and fry briefly. Pour the diced tomatoes on top, add the sage leaf, season and simmer for about 20 - 30 minutes.
2. In the meantime, prepare the tomato sauce. To do this, chop the onion and garlic and sauté in oil. Add tomato paste and sugar and allow to caramelize slightly. Pour the chopped tomatoes on top. Add the sage leaf and season. Reduce the heat and simmer for about 20 minutes.
3. For the bechamel sauce, melt the butter in a saucepan, add the flour and sweat lightly. Remove from the stove and gradually add the milk, stirring vigorously with the whisk.
4. Put the sauce back on the plate, keep stirring and bring to the boil. Switch back and season with salt, pepper and nutmeg. Simmer until the sauce has boiled down a little (but it shouldn`t be too thick!). Then fold in the freshly grated parmesan, season to taste.
5. Preheat the oven to 200 ° C. I use the Browning function, but normal top / bottom heat can also be used.
6. Now fish the sage leaves from the minced meat mixture and tomato sauce and season both again to taste. Mix the ricotta and freshly grated Parmesan into the minced meat and fill the cannelloni with it (works well with a teaspoon).
7. Pour some bechamel sauce into the prepared casserole dish, place the filled cannelloni on top and pour the tomato sauce over it. Pour the rest of the bechamel sauce over it and sprinkle with the rest of the parmesan (approx. 8-10 tablespoon).
8. Cover the cannelloni with aluminum foil and bake for 30 minutes in the preheated oven, then remove the foil and increase the heat to 220 ° C. Bake for another 15 minutes, until the surface is nicely browned.

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