Cannelloni Carne Trattoria
Oversized pasta tubes stuffed with a slow-cooked meat ragù, blanketed in creamy béchamel, and baked until golden and bubbling — this is the cannelloni you'd stand in line for at a bustling Roman trattoria.
| Amount | Ingredient |
|---|---|
| Calories | 510 kcal |
| Protein | 32 g |
| Carbohydrates | 42 g |
| Fiber | 3 g |
| Fat | 22 g |
| Saturated Fat | 11 g |
| Sodium | 780 mg |
| Sugar | 6 g |
For the Filling
For the Béchamel
For Assembly
📋 Preparation
Step 1 — Marinate the meat (optional but recommended)
In a bowl, toss the ground beef with the red wine and a pinch of salt. Let it rest at room temperature for 20 to 30 minutes. The wine tenderizes the meat and infuses it with flavor.
Step 2 — Build the soffritto
Heat the olive oil in a large skillet over medium-low heat. Add the onion, carrot, and celery. Cook slowly, stirring occasionally, until soft and golden, 8 to 10 minutes. This deep, slow soffritto is the foundation of the dish — don't rush it.
Step 3 — Brown the meat
Increase the heat to medium-high. Add the beef (with any remaining wine) and cook, breaking it up with a wooden spoon, until the liquid evaporates and the meat is well browned, 5 to 6 minutes.
Step 4 — Concentrate the flavor
Stir in the tomato paste and cook for 2 minutes, until it darkens. Add the passata, reduce the heat to low, and simmer until the filling is dry and intensely flavored, about 15 minutes. Remove from heat and let cool completely.
Step 5 — Finish the filling
Once cool, stir in the Parmigiano, egg, black pepper, and nutmeg. The filling should be moist enough to hold together but not wet. Cover and refrigerate while you make the béchamel.
Step 6 — Make the béchamel
Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 2 minutes — the mixture should bubble but not brown. Gradually whisk in the warm milk. Continue whisking until the sauce thickens and comes to a gentle simmer, about 3 minutes. Season with salt and nutmeg. Remove from heat and cover with plastic wrap directly on the surface to prevent a skin from forming.
Step 7 — Assemble
Preheat the oven to 350°F (180°C). Spread the ¾ cup of passata evenly over the bottom of a 9×13-inch baking dish. Using a piping bag (or a zip-top bag with a corner snipped off), fill each cannelloni tube with the meat mixture. Arrange the filled tubes snugly in the dish in a single layer. Pour the béchamel over the top, spreading it to cover all the tubes. Sprinkle with the remaining Parmigiano.
Step 8 — Bake
Bake for 35 to 40 minutes, until the sauce is bubbling and the top is golden. For extra color, switch the oven to broil for the final 3 to 5 minutes. Let rest for 10 minutes before serving — this allows the layers to set for clean slices.
👨🍳 Chef's Tips
- Make ahead: The cannelloni can be assembled up to 24 hours in advance and refrigerated. Add 10 minutes to the bake time if going in cold from the fridge.
- The mortadella trick: Chop 1 oz (30 g) of mortadella or prosciutto crudo and mix it into the filling. The extra fat and cured-meat depth transforms an already good dish into something spectacular.
- Leftover béchamel: If you have extra béchamel, thin it with a splash of milk and use it as a base for another pasta bake — it freezes beautifully for up to 3 months.
- Cannelloni alternatives: No cannelloni tubes? Use large manicotti or even fresh lasagna sheets cut into 5×4-inch rectangles, roll them around the filling, and proceed.
🍷 Wine Pairing
A medium-bodied Chianti Classico or a Montepulciano d'Abruzzo. The wine's bright acidity and cherry notes cut through the rich béchamel and meat filling, while its tannins stand up to the beef. Serve slightly cool, around 60°F (16°C).
📊 Nutrition (per serving — 2 cannelloni)
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 1: Pasta Perfetto
Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.