Manu’s Menu

Authentic Italian Home Cooking & More

  • Home
  • About
    • About me
    • About this site
    • About my photography
    • Privacy and Disclosure Policy
  • Recipes
    • Visual Archive
    • Regional Italian Recipes
  • Books
    • The Cool Side of Summer
    • Manu’s Christmas Menus
    • MsM’s Mobile App
  • Work With Me
    • Affiliate Sign-Up
    • Featured On
  • Out & About
    • Africa
      • South Africa 2019
    • Americas
      • Mexico, Guatemala, Honduras and Belize
      • CHILE AND ARGENTINA 2018
    • Asia
      • India
      • Japan 2015
      • Japan 2017
      • Japan 2018
      • Singapore
    • Europe
      • Slovenia and Croatia 2019
      • Italy 2019
    • Oceania
      • French Polynesia (Tahiti) 2017
      • French Polynesia (Tahiti)
      • New Caledonia
      • New Zealand
      • South Island – New Zealand Guide
  • Blogging Tips
    • Blogging Platform
    • Web Hosting
    • Technology Tips
    • Food Photography
    • Increasing Traffic to your Blog
    • Links
      • MsM in Your Kitchen
      • Events
        • 150 years of the Unification of Italy
        • Olio, Erbe e Fantasia – LILT
  • Tips
    • Techniques
      • Pasta and Gnocchi
      • Pizza and Other Doughs
      • Sauces and Other Basics
      • Decorations
    • Cake and Cookie decoration
      • Cake & Marshmallow Pops
        • Flowery Cake Pops
        • Hello Kitty Cake Pops
        • Dorothy the Dinosaur Cake Pops
        • Christmas Tree Cake Pops
        • Sea Marshmallow Pops
      • Fondant Cakes
        • Moo Cake
        • South Pole Cake
        • Lola Cake
        • Hello Kitty Yogurt Cake
        • Dorothy the Dinosaur Cake
        • The Little Mermaid Yogurt Cake
        • The Little Mermaid Fondant Cake
        • Sweet Sushi Mini Fondant Cakes
        • Peppa Pig Cake
        • Tinkerbell Cake
        • Miffy Cake
        • Olaf Yogurt Cake
        • Frozen Cake
      • Sugar Cookies
        • Heart Sugar Cookies
        • Dorothy the Dinosaur Sugar Cookies
        • Christmas Tree Ornament Sugar Cookies
      • Eggless Sugar Cookies
        • Chinese New Year Cookies
        • St. Patrick’s Day Cookies
      • Shortbread Cookies
        • Shortbread and Chocolate Hearts
        • Baby Shower Shortbread Cookies
        • Flounder Shortbread Cookie Pops
      • Easy Chocolate Cookies
    • Conversion Tables
    • Gift Ideas
      • Christmas 2010
      • Christmas 2011
      • Christmas 2012
      • Christmas 2013
      • Christmas 2014
      • Christmas 2015
    • Ingredients
    • Where I Shop for Italian Food in Sydney
  • Contact
You are here: Home / Recipes / Baking / CANNELLONI DI CARNE

CANNELLONI DI CARNE

June 17, 2012 By Manu 12 Comments

Cannelloni di carne

As you know, I am hosting this month’s challenge at the Daring Cooks and I challenged my fellow daring cooks to make Italian Cannelloni from scratch!  After posting about the first recipe I shared with them (Cannelloni di magro), today I will show you how to make beef and pork Cannelloni, which is another classic recipe.  It is a meat filled version of the dish and it also happens to be my husband’s favourite.  It is a pretty straightforward recipe but it requires a couple of extra steps if compared to the Cannelloni di magro recipe, as the filling has to be cooked before being used in the pasta, but I can guarantee that you will not mind the extra work when you eat it!  Enjoy!

 

Ingredients (serves 4):
8 Cannelloni/lasagne sheets – as per my tutorial – made with 1 egg and 100 gms (2/3 cup and 2 tbsp) of flour
Béchamel sauce – as per my tutorial – made with 500 ml (2 cups) of milk, 50 gms (3 ½ tbsp) of butter and 50 gms (1/3 cup) of flour

For the filling
400 gms – 1 lb beef mince
400 gms – 1 lb pork mince (or another 400 gms – 1 lb of beef mince if you do not eat pork)
1 onion, chopped
45 ml – 3 tbsp extra virgin olive oil
1 bay leaf
75 ml – 5 tbsp white wine (optional – you can skip this if you do not drink alcohol)
85 gm – 1 ½ cups Parmigiano Reggiano, finely grated
200 ml – ¾ cups of the béchamel sauce as per above recipe
Salt and pepper to taste

For the tomato sauce
1 small onion, chopped
30 ml – 2 tbsp extra virgin olive oil
680 ml – 2 ¾ cups of tomato purée
A few basil leaves
Salt and pepper to taste

To assemble
The remaining (about 300 ml – 1¼ cup) béchamel sauce as per above recipe
35 gms – ½ cup Parmigiano Reggiano, finely grated

 

Start by cooking the meat for the filling.  Put the 3 tablespoons of extra virgin olive oil in a pan with the chopped onion and sauté until soft and translucent.  Now add the mince and bay leaf and stir well with a wooden spoon making sure you remove all the lumps.  Brown the meat well.  Add the white wine (if you are using it – otherwise add some water, just enough to cook the meat) and raise the fire to burn off the alcohol.  Cook for 10 minutes on medium fire and then keep it aside to cool down.

Now prepare the tomato sauce.  Place the 2 tablespoons of extra virgin olive oil in a pot with the chopped onion and sauté until soft and translucent.  Now add the tomato purée, salt, pepper and basil leaves.  Cover it and cook it on a low flame for 20 minutes.  Then keep it aside to cool down.

To make the filling, mix the cooked mince with the ¾ cup (200 ml) of béchamel sauce and 1½ cups (85 gm/3 oz) of Parmigiano Reggiano, finely grated.  Adjust salt and pepper to taste.

Put a large pot with salty water on the fire and bring to a boil.  Cook the pasta sheets in it for 1 minute.  Do this in batches (I use a shallow but large pot and I cook them in 1 layer, so I am sure they do not stick together).  Remove them with a slotted spoon and put them on a clean tea towel to cool down.

Now take one sheet of cooked pasta and put 1/8 of the filling along the long side of the rectangle.  Roll it over to make a cannellone.  Do so for the remaining rectangles of pasta.

Take a big enough oven dish to fit all your cannelloni tightly.  Spray it with some cooking oil (or melted butter) and pour some tomato sauce on the bottom.  Spread it well, especially in the corners.  Put the cannelloni in the oven dish on 1 layer.

Cover the cannelloni with the remaining tomato sauce and 1¼ cup/300 ml béchamel sauce and sprinkle with the remaining ½ cup (35 gm/1 oz) of Parmigiano Reggiano.

Bake them in a pre-heated moderate oven 350°F/180°C/gas mark 4 for 20 minutes, then broil (grill) them at 400°F/200°C for another 5 minutes.

Cannelloni di carne

Serve immediately.

Cannelloni di carne
5 from 1 vote
Print

Cannelloni di Carne

Cannelloni di carne: Italian egg pasta rolls filled with meat.
Course Main
Cuisine Italian
Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings 4
Author Manuela Zangara

Ingredients

  • 8 Cannelloni/lasagne sheets – as per my tutorial – made with 1 egg and 100 gms 2/3 cup and 2 tbsp of flour
  • Béchamel sauce – as per my tutorial – made with 500 ml 2 cups of milk, 50 gms (3 ½ tbsp) of butter and 50 gms (1/3 cup) of flour

For the filling

  • 400 gms – 1 lb beef mince
  • 400 gms – 1 lb pork mince or another 400 gms – 1 lb of beef mince if you do not eat pork
  • 1 onion chopped
  • 45 ml – 3 tbsp extra virgin olive oil
  • 1 bay leaf
  • 75 ml – 5 tbsp white wine optional – you can skip this if you do not drink alcohol
  • 85 gm – 1 ½ cups Parmigiano Reggiano finely grated
  • 200 ml – ¾ cups of the béchamel sauce as per above recipe
  • Salt and pepper to taste

For the tomato sauce

  • 1 small onion chopped
  • 30 ml – 2 tbsp extra virgin olive oil
  • 680 ml – 2 ¾ cups of tomato purée
  • A few basil leaves
  • Salt and pepper to taste

To assemble

  • The remaining about 300 ml – 1¼ cup béchamel sauce as per above recipe
  • 35 gms – ½ cup Parmigiano Reggiano finely grated

Instructions

  1. Start by cooking the meat for the filling. Put the 3 tablespoons of extra virgin olive oil in a pan with the chopped onion and sauté until soft and translucent. Now add the mince and bay leaf and stir well with a wooden spoon making sure you remove all the lumps. Brown the meat well. Add the white wine (if you are using it – otherwise add some water, just enough to cook the meat) and raise the fire to burn off the alcohol. Cook for 10 minutes on medium fire and then keep it aside to cool down.
  2. Now prepare the tomato sauce. Place the 2 tablespoons of extra virgin olive oil in a pot with the chopped onion and sauté until soft and translucent. Now add the tomato purée, salt, pepper and basil leaves. Cover it and cook it on a low flame for 20 minutes. Then keep it aside to cool down.
  3. To make the filling, mix the cooked mince with the ¾ cup (200 ml) of béchamel sauce and 1½ cups (85 gm/3 oz) of Parmigiano Reggiano, finely grated. Adjust salt and pepper to taste.
  4. Put a large pot with salty water on the fire and bring to a boil. Cook the pasta sheets in it for 1 minute. Do this in batches (I use a shallow but large pot and I cook them in 1 layer, so I am sure they do not stick together). Remove them with a slotted spoon and put them on a clean tea towel to cool down.
  5. Now take one sheet of cooked pasta and put 1/8 of the filling along the long side of the rectangle. Roll it over to make a cannellone. Do so for the remaining rectangles of pasta.
  6. Take a big enough oven dish to fit all your cannelloni tightly. Spray it with some cooking oil (or melted butter) and pour some tomato sauce on the bottom. Spread it well, especially in the corners. Put the cannelloni in the oven dish on 1 layer.
  7. Cover the cannelloni with the remaining tomato sauce and 1¼ cup/300 ml béchamel sauce and sprinkle with the remaining ½ cup (35 gm/1 oz) of Parmigiano Reggiano.
  8. Bake them in a pre-heated moderate oven 350°F/180°C/gas mark 4 for 20 minutes, then broil (grill) them at 400°F/200°C for another 5 minutes.
  9. Serve immediately.

Cannelloni di carne

Share

Related Posts:

  • CANNELLONI AL PESTO
  • CANNELLONI WITH RICOTTA, HAM AND FONTINA
  • CANNELLONI DI MAGRO
  • Porcini and Taleggio Lasagne
  • Radicchio and Taleggio Lasagne

Filed Under: Baking, Daring Cooks, Events, Italian, Mains, Meat, Pasta, Special Occasions Tagged With: bake, baking, bechamel, beef, Cannelloni, Daring Cooks, di carne, dinner, egg pasta, eggs, Italian, lunch, meat, pasta, pork, Special Occasions, Sunday, tomato sauce

« CANNELLONI DI MAGRO
ROOIBOS TEA AND LAVENDER SORBET »

Comments

  1. Rosa says

    June 17, 2012 at 8:09 pm

    Mighty scrumptious! I love cannelloni.

    Cheers,

    Rosa

    Reply
  2. Ansh says

    June 18, 2012 at 12:36 am

    Absolutely delicious looking, Manu. Love your blog for all the pasta recipes.

    Buzzed this today:)

    Reply
  3. Suzanne Perazzini says

    June 18, 2012 at 11:25 am

    A wonderful classic Italian dish. I have only had an apple for lunch and your photos have been agonising.

    Reply
  4. mjskit says

    June 18, 2012 at 4:52 pm

    Manu, all of your cannelloni look beautiful and I just want to grab a fork and start eating. If it were cold here or if I had air conditioning in my house I would have participated in this challenge and made one of your dishes. I really want to try making pasta from scratch and this challenge was perfect but just the wrong time of year for me. You have inspired me to get up off my behind and try making pasta!

    Reply
  5. Esther says

    June 18, 2012 at 7:07 pm

    Hi Manu,

    that looks great again, thanks a lot for this very nice and fun challenge, I’m sure I’ll make cannelloni more often now

    best
    Esther

    Reply
  6. Jennifer says

    June 18, 2012 at 9:40 pm

    This looks fantastic!

    Reply
  7. Eva Taylor says

    June 19, 2012 at 1:19 am

    It’s almost lunch time here in Toronto and I found your blog again and landed on this recipe…my mouth is watering and I’m already thinking of excuses not to head down to the gym to work out before I eat. The tomato sauce looks incredible, zesty and rich. And the cheese looks creamy and oozy and gooey. There is comfort written all over this recipe. Sadly, it’s going to be about 27°C with high humidity in Toronto today, so it shall have to wait for the fall when there is a chill in the air and our palates crave comfort food.

    Reply
  8. Mi Vida en un Dulce says

    June 19, 2012 at 10:41 am

    I guess this the more common of the cannelloni here, and is my family’s favorite, so they will be happy that now I have the recipe to make it.
    But I must say that for me the one the I loved was the Cannelloni di Magro…but it’s our secret, ok?

    Reply
  9. Nuts about food says

    June 26, 2012 at 7:39 pm

    I think this is probably my favorite kind. I haven’t had cannelloni in eons, now you are making want them!

    Reply
  10. Elyse @The Cultural Dish says

    July 3, 2012 at 10:32 am

    Great post and recipe, Manu! That’s exciting to be able to host the daring cooks!

    Reply
  11. Vicki says

    February 5, 2020 at 9:01 pm

    Absolutely delish!
    I have always made Ricotta and Spinach Cannelloni…but was craving a meat version.
    Your recipe is easy to follow and it works!
    Your Bechamel Sauce recipe is also a keeper!
    Thank you so much!
    LOVE, LOVE, LOVE IT!

    Reply
    • Manu says

      February 6, 2020 at 10:47 pm

      Yay! I am so happy you like it! This is a family recipe and a favourite at our house, so I am particularly happy you enjoyed it!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Welcome to Manu’s Menu!

Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

  • Email
  • Facebook
  • Flickr
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

HOMEMADE PASTA MADE SIMPLE – THE BOOK. CLICK TO BUY IT FROM AMAZON NOW!

Homemade Pasta Made Simple

Archives

Categories

  • Email
  • Facebook
  • Flickr
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter

Video Recipe: Orecchiette with Crudaiola Sauce

https://www.youtube.com/watch?v=QqSyzFElbRY
foodgawker bowls-150x150
tastespotting150
Tasteologie badge
Pasta & Gnocchi

The Cool Side of Summer e-Book – Click to buy it now! On SALE for only $9.99!

The Cool Side of Summer e-Book

MsM’S EBOOK – CLICK TO BUY IT NOW!

MsM’S EBOOK – CLICK TO BUY IT NOW!
Genesis Theme Framework for WordPress
Community Table Contributor Badge
Sunday Supper Movement

manusmenu

manusmenu
Now on the blog - Low Fodmap Vanilla and Miso Cara Now on the blog - Low Fodmap Vanilla and Miso Caramel Cheesecake Slice.  Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #lowfodmap #lowfodmapdiet #miso #cheesecake #cake #dessert #japan
Now on the blog - Low Fodmap Ragù Bianco. A tradi Now on the blog - Low Fodmap Ragù Bianco. A traditional pasta sauce from central Italy. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #Italian #italy #italianfoodbloggers #italianfood #pasta #pastasauce #ragu
Now on the blog - Trieste, Italy Guide. A surprisi Now on the blog - Trieste, Italy Guide. A surprising city. Come check it out. Clickable link in my profile.

#manusmenu #manusmenucom #travel #travelblogger #italy #tourism #Europe #trieste #holidays #beautifuldestinations #history #food
Now on the blog - Sausage and Potato Sourdough Cre Now on the blog - Sausage and Potato Sourdough Crespelle. The best comfort food. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #sourdough #sourdoughstarter #crepes #crespelle #food #foodgram #italianfoodbloggers #italianfood
Now on the blog - WWI, Italy Guide. A guide about Now on the blog - WWI, Italy Guide. A guide about some of the most important landmarks of the Great War. Clickable link in my profile.

#manusmenu #manusmenucom #travel #travelblogger #italy #tourism #Europe #cividale #friuliveneziagiulia #beautifuldestinations #war #history
Now on the blog - Sourdough Crêpes. So good. Use Now on the blog - Sourdough Crêpes. So good. Use up some of your #sourdough discard to make these delicious sweet or savoury crêpes. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #sourdough #sourdoughstarter #crepes #crespelle #food
Now on the blog - Cividale del Friuli, Italy Guide Now on the blog - Cividale del Friuli, Italy Guide. Clickable link in my profile.

#manusmenu #manusmenucom #instafood #instayum #foodbloggers #travel #travelblogger #italy #tourism #Europe #cividale #friuliveneziagiulia #beautifuldestinations #history #food #italianfood
Now on the blog - Hugo. A refreshing Italian cockt Now on the blog - Hugo. A refreshing Italian cocktail and an alternative to your everyday spritz. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #Italian #hugo #spritz #prosecco #drinks #cocktails #elderflower
Now on the blog - Low Fodmap Pork Meatball Satay S Now on the blog - Low Fodmap Pork Meatball Satay Stir Fry. So good. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #lowfodmap #lowfodmapdiet #satay #stirfry #pork #meatballs
Now on the blog - Quick Pickled Cucumbers. So crun Now on the blog - Quick Pickled Cucumbers. So crunchy and refreshing. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #picklingcucumbers #pickles #pickling #garden #cucumber #vegetarian #vegan #video
Now on the blog - Coffee Panna Cotta. Wobbly and d Now on the blog - Coffee Panna Cotta. Wobbly and delicious. Clickable link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #Italian #pudding #italy #italianfoodbloggers #italianfood #coffee #pannacotta
Now on the blog - Sourdough Cinnamon Rolls. Recipe Now on the blog - Sourdough Cinnamon Rolls. Recipe adapted from the wonderful @jennifer_rodda. The best way to use up some of your Sourdough discard. Clickable recipe link on my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #sourdough #sourdoughstarter #pastry #cinnamonrolls #teatime #breakfast
Load More... Follow on Instagram

Privacy Policy

Copyright © 2011-2020 - Manu's Menu and Manuela Zangara. All rights reserved.