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.