Cannelloni alla Bolognese
The Cannelloni alla Bolognese are the classic Sunday dish, the one with the family. The marriage between cannelloni, Bolognese sauce, béchamel and the other ingredients of this dish is one of the best culinary proposals.
Ingredients
(for 4 people)
Cannelloni 16
Beef minced meat 250 g
Sausage 100 g
Bacon 100 g
Bechamel 250 ml
Tomato pulp 300 g
Red wine 1 glass
Butter 50 g
Carrots 1
White onion 1
Celery 1 stalk
Extra virgin olive oil to taste
Parmigiano Reggiano PDO q.s.
Salt to taste.
Pepper as needed.
Preparation
1) First, chop the carrot, onion and celery and brown them in a pan with a drizzle of oil and 30 grams of butter, then add the minced meat, the crumbled sausage and the bacon cut into strips
2) Deglaze with a glass of red wine and, once evaporated, add the tomato pulp, a glass of water and cook for an hour over low heat and with the lid on, seasoning with salt and pepper.
3) Stuff one cannelloni at a time with the ragù and arrange them in a greased pan sprinkled with ragù and béchamel, then once all the cannelloni are filled, pour over the rest of the ragù, some béchamel and a sprinkling of grated parmesan
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