Umbrian-Style Meat-Stuffed Cannelloni Recipe

Cannelloni with Umbrian-Style Meat Filling

Category: Main Courses
Servings: 8

Ingredients:

Instructions:

1. Prepare the Ragù Filling:
   Begin by bringing a large pot of salted water to a boil. This will be used to cook the cannelloni later. While the water is heating, move on to preparing the ragù filling. Start by finely chopping the onion, carrot, and celery, as well as the rosemary and thyme.

2. Cook the Meat and Vegetables:
   Heat the extra virgin olive oil in a large pan over medium heat. Add the finely chopped onion, carrot, and celery to the pan. Sauté the vegetables for about 7-8 minutes until softened. Add the ground beef to the pan, stirring occasionally with a spatula. Cook for 5-6 minutes, ensuring the meat is evenly browned.

3. Season and Simmer:
   Once the beef has browned, add the chopped rosemary and thyme, along with the peeled garlic clove. Pour in the white wine and allow it to evaporate. Season with salt and black pepper to taste, then pour in the vegetable broth. Let the ragù simmer over very low heat for 1.5 hours, covered with a lid. Stir occasionally to prevent sticking.

4. Prepare the Bechamel Sauce:
   While the ragù is cooking, prepare the bechamel sauce. In a separate pan, melt the butter over medium heat. Once the butter is melted, add the flour, sifting it in gradually while whisking constantly to avoid lumps. Cook the mixture for 2-3 minutes until it becomes golden, creating a roux.

5. Add Milk and Seasonings:
   Gradually add the milk to the roux, continuing to whisk to prevent clumping. Once smooth, add the grated nutmeg for a hint of warmth and flavor. Stir in 100g of the grated Grana Padano cheese. Let the sauce simmer gently until it thickens, creating a smooth, creamy texture.

6. Assemble the Cannelloni:
   Once the ragù is ready and the bechamel is thickened, it’s time to assemble the cannelloni. Preheat your oven to 180°C (or 160°C for a fan-assisted oven). Start by spreading a layer of the ragù in the bottom of a baking dish. Fill each cannelloni tube with the meat mixture and place them in the dish. Once all the cannelloni are filled, pour the remaining ragù over the top.

7. Top with Bechamel and Cheese:
   Carefully cover the filled cannelloni with the remaining bechamel sauce, spreading it evenly. Sprinkle the top with the remaining grated Grana Padano cheese, ensuring it’s well-distributed for a golden, cheesy crust.

8. Bake:
   Place the baking dish in the oven and bake for 30 minutes if using a static oven (or 20 minutes for a fan-assisted oven). The top should be golden and bubbly, indicating the dish is ready. Once baked, remove from the oven and let it rest for a few minutes before serving.

Serving Suggestions:

Serve these rich, hearty cannelloni with a simple green salad or steamed vegetables for a complete meal. The deep, savory flavors of the ragù paired with the creamy bechamel and nutty Grana Padano make this dish a true comfort food classic that’s perfect for a family dinner or a special occasion.

Enjoy your delicious Umbrian-style cannelloni!

Nutritional Information (per serving):

Note: Nutritional values are approximate and can vary based on specific ingredients used.