Bolognese Cannelloni Recipe

Name: Bolognese Cannelloni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 stalk celery, trimmed, finely chopped; 1 None small Spanish onion, finely chopped; 1 None small carrot, finely chopped; 2 None fresh long red chilies, finely chopped; 1 clove garlic, minced; 1 1/2 oz pancetta, finely chopped; 9 oz ground beef; 7 oz ground pork; 1/3 cup dry white wine; 1/3 cup milk; 1 cup chicken stock; 1 (13.5 oz) can diced tomatoes; 2 tbsp tomato paste; 2 1/2 cups heavy cream; 2 oz grated Parmesan cheese; 9 oz fresh cannelloni sheets, each sheet torn into 3 pieces

Servings: persons

2 tbsp olive oil
1 stalk celery, trimmed, finely chopped
1 None small Spanish onion, finely chopped
1 None small carrot, finely chopped
2 None fresh long red chilies, finely chopped
1 clove garlic, minced
1 1/2 oz pancetta, finely chopped
9 oz ground beef
7 oz ground pork
1/3 cup dry white wine
1/3 cup milk
1 cup chicken stock
1 (13.5 oz) can diced tomatoes
2 tbsp tomato paste
2 1/2 cups heavy cream
2 oz grated Parmesan cheese
9 oz fresh cannelloni sheets, each sheet torn into 3 pieces

1
Heat 1 tbsp oil in a medium saucepan. Cook celery, onion, carrot, chilies and garlic, stirring, until onion softens. Add pancetta and cook, stirring, for 3 mins. Remove from pan.
2
Add remaining oil to pan. Cook beef and pork, stirring, until browned. Return pancetta mixture to pan along with wine. Bring to a boil and cook, uncovered, until reduced by 1/2. Add milk and bring to a boil. Boil, uncovered, until reduced by 1/2. Add stock, tomatoes and tomato paste. Bring to a boil then reduce heat and simmer, uncovered, for about 1 hour 10 mins, or until thickened. Season. Let cool for 20 mins.
3
Preheat oven to 400u00b0F. Oil a large shallow baking dish. Combine cream and cheese in large measuring cup. Season. Spread 1 cup of cream mixture over base of prepared dish.
4
Arrange cannelloni pieces on a clean work surface. Place 1/4 cup beef mixture along 1 short side of each piece then roll up to enclose. Place cannelloni, seam-side down, in prepared dish. Pour remaining cream mixture over top then cover dish with foil. Bake for 30 mins. Uncover and bake about 15 mins, or until browned. Let stand for 5 mins before serving.

1076

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tbsp olive oil, 1 stalk celery, trimmed, finely chopped, 1 None small Spanish onion, finely chopped, 1 None small carrot, finely chopped, and more.

Yes, Bolognese Cannelloni falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bolognese Cannelloni

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