📝 About This Recipe
A quintessential masterpiece of Italian Sunday lunches, these Cannelloni feature silky sheets of fresh egg pasta rolled around a rich, slow-braised meat filling. The dish is elevated by a velvety layer of homemade Béchamel sauce and a touch of vibrant pomodoro, creating a harmonious balance of savory depth and creamy indulgence. Perfectly golden and bubbling from the oven, it captures the warm, comforting soul of traditional Emilian cuisine.
🥗 Ingredients
For the Meat Filling
- 300 grams Ground Beef (lean, high quality)
- 200 grams Ground Pork (or Italian sausage meat)
- 50 grams Prosciutto di Parma (finely minced)
- 150 grams Carrot, Celery, Onion (finely diced soffritto mix)
- 1/2 cup Dry White Wine (such as Pinot Grigio)
- 100 grams Parmigiano Reggiano (freshly grated, aged 24 months)
- 1 large Egg (to bind the filling)
- 1/4 teaspoon Nutmeg (freshly grated)
- 2 tablespoons Extra Virgin Olive Oil
For the Pasta & Sauce
- 12-15 pieces Fresh Egg Pasta Sheets (roughly 4x5 inches each)
- 750 ml Whole Milk (at room temperature)
- 60 grams Unsalted Butter (for the roux)
- 60 grams All-purpose Flour (sifted)
- 1 cup Tomato Passata (lightly seasoned with salt and basil)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
Begin the filling by heating olive oil in a large skillet over medium heat; add the finely diced carrot, celery, and onion, sautéing until translucent and aromatic.
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2
Add the ground beef and pork to the skillet. Brown the meat thoroughly, breaking it up with a wooden spoon until no pink remains and it begins to caramelize.
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3
Deglaze the pan with the white wine, scraping the bottom to release the flavorful browned bits. Let the alcohol evaporate for 3-4 minutes.
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4
Transfer the meat mixture to a bowl and let it cool slightly. Once warm, stir in the minced prosciutto, 50g of Parmigiano, the egg, and a pinch of nutmeg. Mix until cohesive.
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5
Prepare the Béchamel sauce: Melt butter in a saucepan, whisk in the flour to form a roux, and cook for 2 minutes without browning. Gradually whisk in the milk until thickened and smooth. Season with salt and nutmeg.
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6
Blanch the fresh pasta sheets in boiling salted water for 60 seconds. Immediately transfer them to a bowl of ice water, then pat dry with a clean kitchen towel.
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7
Preheat your oven to 180°C (350°F). Spread a thin layer of Béchamel and a few spoonfuls of tomato passata over the bottom of a large rectangular baking dish.
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8
Place 2 tablespoons of meat filling along the shorter edge of a pasta sheet. Roll the pasta tightly around the filling to form a cylinder.
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9
Arrange the cannelloni in the baking dish, seam-side down, in a single neat layer.
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10
Pour the remaining Béchamel sauce generously over the top, ensuring all pasta edges are covered to prevent them from drying out.
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11
Drizzle the remaining tomato passata over the Béchamel in decorative streaks and sprinkle with the remaining Parmigiano Reggiano.
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12
Bake for 25-30 minutes until the top is golden brown and the sauce is bubbling vigorously.
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13
Remove from the oven and let the dish rest for 10 minutes before serving; this allows the layers to set for cleaner slicing.
💡 Chef's Tips
Use a mix of beef and pork for the best flavor profile and moisture content. Ensure your Béchamel is not too thick; it should be pourable as it will thicken further in the oven. If using store-bought dried cannelloni tubes, always par-boil them slightly less than the package directions. Don't skip the nutmeg—it is the secret ingredient that bridges the flavors of the meat and the cream sauce. Cover the dish with foil for the first 15 minutes of baking if you prefer a softer, less crusty top.
🍽️ Serving Suggestions
Pair with a medium-bodied Italian red wine like a Chianti Classico or a Barbera d'Alba. Serve alongside a simple arugula salad with lemon vinaigrette to cut through the richness. Offer extra freshly grated Parmigiano Reggiano at the table. A side of roasted garlic broccolini provides a lovely textural contrast. Finish the meal with a light lemon sorbet to cleanse the palate.