Cannelloni

INGREDIENTS FOR 4 SERVINGS

  • 1 pack pre – cooked egg cannelloni
  • 300g Gran Cucina béchamel

INGREDIENTS FOR THE TOMATO SAUCE

  • 350g  Tomato puree
  • 30g EVO oil
  • 1 Garlic clove

INGREDIENTS FOR THE FILLING

  • 100g Crumbled Sausage
  • 150g Beef mince
  • 1 Egg
  • 300g Ricotta cheese
  • 250g Provola or other cheese
  • 100g grated Parmesan cheese
  • 20g EVO oil
  • 250g mix of carrots celery and onions
  • 20g Red wine
  • Salt and pepper
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PREPARATION

1

Prepare the sauce: fry a clove of garlic in hot oil in a pan, then add the tomato puree. Add salt and pepper and cook over low heat for about 30 minutes, stirring occasionally.

2

Prepare the filling: cook the vegetable mixture in a pan for few minutes with the oil, add the crumbled sausage and the beef. Add salt and pepper. When the meat has darkened, add the red wine. Cook for another 10/15 minutes, add a little sauce and parmesan cheese, then the salt and pepper to taste. When the mixture is cold, combine the eggs and the provola cheese cut into cubes and mix.

3

Stuff the cannelloni with the meat filling sauce. In a baking tin, create one layer of Gran Cucina and one of sauce, lay the cannelloni side by side, then cover them again with the Gran Cucina béchamel and sprinkle with parmesan cheese.

4

Cook at 180° C for about 20 minutes.