A delicious and easy recipe for cannelloni with minced meat, cheese, tomato sauce and fragrant béchamel. Ideal food for the family table.
Execution time: 20 minutes
Baking time: 120 minutes
Servings: 10-12
Components
For crepes
- 600 ml of milk
- 4 eggs at room temperature
- 250 gr. flour for all uses, sifted
- 2 tbsp. unsalted butter, melted
- 1 pinch of salt
For stuffing
- 300 gr. ground beef
- 200 gr. minced pork
- 25 ml white dry wine
- 1 large onion, grated
- 1 carrot, grated
- 1 celery, grated
- 2 sk. garlic, finely chopped
- 2 large ripe tomatoes, grated
- 2 tbsp. tomato paste
- 4 tbsp. ketchup
- 1 and others olive oil
- 1 cube of chicken or beef dissolved in 125 ml of warm water
- 125 ml of milk
- 250 ml tomato juice
- A bunch of parsley, finely chopped
- 2 pinches of dry mint
- 2 pinches of cinnamon
- Salt
- Pepper
For the bechamel
- 200 ml of milk
- 400 ml evaporated milk
- 50 g flour for all uses
- 25 gr. sunflower oil
- 100 gr. various grated melted cheeses
- Salt
- Pepper
For the tomato sauce
- 250 gr. concentrated tomato juice
- 2 tbsp. tomato paste
- 4 tbsp. ketchup
- Garlic powder
- Onion powder
- Paprika
- Pepper
- basil
- Oregano
For overlapping
- 200 gr. difference grated melted cheeses
Execution method
For crepes
- In a bowl, whisk together the milk, eggs, melted butter, sugar, vanilla and salt.
- Slowly add the flour and beat with a whisk until the mixture is homogeneous.
- Cover the bowl with cling film and leave it in the fridge to rest for at least 2 hours.
- In a non-stick pan, lightly grease the bottom and pour a full spoonful of the mixture.
- Once it is ready, it will start to come off the pan and we turn it on the other side to cook it.
- Repeat the process until our mixture is finished.
For stuffing
- In a saucepan over medium heat, sauté the onion, celery, carrot and garlic with the olive oil for about 4-5 minutes.
- Add the minced meat and break it while cooking, let it be fine without large pieces, about 5 minutes.
- After the minced meat turns brown, quench it with the wine and let the alcohol evaporate completely.
- Once the wine has evaporated, add the tomato paste, tomato juice, milk, tomatoes, ketchup, and broth.
- Cover the pot well with greaseproof paper and aluminum foil, lower the heat and simmer for about 1 hour.
- At the end of the cooking, add salt, pepper, cinnamon, mint, chopped parsley. Cover again and simmer for about 20 minutes until our sauce sets
For the béchamel
- Heat the sunflower oil in a saucepan over low heat.
- Add the flour and mix with a whisk.
- Remove the pan from the heat, add the milk and mix well with the whisk.
- Season with salt and pepper, add 1 strong pinch of nutmeg and return the pot to the heat.
- Stir constantly over low heat until the sauce boils and sets.
- Once the béchamel begins to blister, it is ready. Remove from the heat and add in, grated cheese and mix well.
For the sauce
- Put all the filling ingredients in a bowl and mix well with a spoon until the sauce mixture is homogenous.
For assembly
- Take a pan, pour a little tomato sauce and spread it well with a spoon.
- Pour a little béchamel into the minced meat and stir.
- Spread a crepe on a plate and put 1 tbsp. tomato sauce and 2 tbsp. filling (approximately), wrap it in a roll and put it in the pan. Repeat the same with the other crepes.
- Then add the rest of the tomato sauce and spread it over the crepes.
- Pour over the rest of the béchamel and sprinkle their surface with grated cheese.
- Cover the surface of the pan with aluminum foil and put it in the oven for 30 hours.
- Remove the foil and continue baking for another 15-20 minutes, until the surface is golden brown.
- Remove from the oven and let cool for a while.
- Cut into pieces and serve!