Cannelloni with meat rag? and creamy cheese sauce

Cannelloni with meat rag? and creamy cheese sauce

Cannelloni with meat rag? and creamy cheese sauce

Preparation time: 50 min + 60/70 min cooking
Country:
Recipe for: 6 persons
Complexity: 3/5

Main ingredients: meat , flour

INGREDIENTS:

20 DRIED CANNELLONI

Filling:
• 500 g minced pork
• 250 g tomato passata
• 1 onion
• 1 carrot
• 2 egg yolks
• 30 g extra virgin olive oil
• 5 tablespoons white wine
• 2 sprigs thyme
• 1 bay leaf
• 60 g Parmesan cheese, grated

Cheese sauce:
• 400 g milk
• 200 g cream cheese
• 100 g ricotta cheese
• 100 g Parmesan cheese, grated
• 2 sprigs thyme

Tomato sauce:
• 150 g peeled tomatoes
• 30 g onion
• chopped parsley
• salt and pepper
• Cinnamon stick

METHOD

1. Filling: heat 2 tablespoons of oil in a saucepan, add the finely chopped onion and carrot, the minced meat and the herbs and brown well. Season with salt and pepper, pour over the wine and reduce over a high heat. After it has evaporated, add the tomato passata and cook gently over a low heat for 45 minutes.

2. Leave the rag? to cool, then add the egg yolks and grated cheese.

3. Fill the cannelloni with the mixture and arrange in a greased oven dish.

4. Cheese sauce: whisk all the ingredients together, then add pepper and flavour with the thyme. Check the seasoning.

5. Tomato sauce: brown the onion in a tablespoon of oil, add the peeled tomatoes (crushed with a fork) and cook for 15/20 minutes. Check the seasoning and add pepper to taste.

6. Cover the cannelloni with the cheese sauce and cook in the oven at 100° for 20 minutes using the steam function, then switching to the hot air + grill function set to 200° for a further 13 minutes.

7. When the cannelloni are ready, remove from the oven and serve with the tomato sauce and chopped parsley.



0