Ingredients to make Cannelloni Bolognese:
Filling:
- 1 box of cannelloni.
- 200 gr. of ground pork.
- 50 gr. ground ham.
- 2 spoons of flour.
- salted
- Pepper
- 2 cloves of minced garlic.
- 1 pinch of oregano.
- 50 gr. of butter.
- 150 gr., ground beef
- 1 onion.
- 2/3 cup evaporated milk.
- 2/3 cup Parmesan cheese.
- 1 yolk.
Ketchup:
- 30 gr. of butter.
- 1 grated carrot.
- 3 tomatoes.
- 1 cup of water.
- salted
- And pepper.
- 2 tablespoons of butter.
- 1 chopped onion.
- 1 1/2 tablespoons of flour.
- 1 glass of white wine.
- laurel
- sage
- 1/2 cup Parmesan cheese
- 1 splash of olive oil.
How to make Cannelloni Bolognese:
- Cook the cannelloni in plenty of water with salt and oil, try to make sure they are al dente, drain and soak in very cold water.
- Put butter in the pan, brown the chopped onion from the filling, add the meat (if you don’t want beef, it can be chicken) and the flour dissolved in the milk.
- Add salt, oregano, pepper and nutmeg.
- Let this filling cook for approximately 20 minutes, taste the seasoning and if you like it, remove it from the heat and add the cheese and egg yolk and mix well.
- With this preparation you begin to fill the cannelloni and place them in a refractory dish.
- For the tomato sauce, brown the onion in the butter, add the carrot, flour, white wine, water, herbs and finally the tomatoes, let it cook for about 30 minutes, taste the seasoning, it is rectified and strained.
- With the result, after straining, cover the cannelloni, add the Parmesan cheese on top, a drizzle of olive oil and take it to au gratin in a strong oven for about 15 to 20 minutes.
