Custom Search

Friday, 7 November 2014

Home Made Cannelloni Bolognaise

I love making pasta, it's very satisfying to see and taste the results from something as simple as flour and eggs!  But I have never made cannelloni - until now.

I found these brightly coloured cannelloni moulds in a cook shop so decided to have a go with them.  I don't think they are essential as you could easily roll the pasta around the filling.  By using the moulds I made the pasta earlier in the day and allowed it to dry out making it easy to fill the cannelloni tubes later.

Start with a quantity of pasta Click Here for Pasta Recipe (220 g of flour will make 8 cannelloni tubes) and roll it out as thin as possible.  Roll the pasta around your mould, seal the join with a little water and allow the pasta to dry.

Make the Filling
To fill 8 cannelloni you will need;
500 g mince
1 onion finely chopped
2 cloves of garlic chopped
Tblsp olive oil
splash red wine

Sweat the onion and garlic with the olive oil, add the mince and brown it.  Add the wine to moisten the mix and cook it out.  Season with salt, pepper and mixed herbs (Italian seasoning or basil, oregano, thyme).  Set aside, allow to cool before filling the cannelloni.

To Make the Tomato Sauce
1 400 g tin chopped tomatoes
1 onion chopped
2 cloves garlic chopped
1 glass white wine
Tsp Tomato puree or frito
Splash Balsamic vinegar
Tsp sugar
8 - 10 cherry tomatoes halved (optional)
Mixed herbs

Sweat the onion & garlic with some olive oil, add the wine and allow the wine to reduce almost to nothing then add the tomatoes and tomato puree.  Turn down the heat and allow to simmer.  Add the sugar and balsamic and continue simmering for 5 minutes.  Stir in the cherry tomatoes, seasoning and herbs.  The sauce should be a rich shiny consistency.

To Make the Bechamel
Bechamel is a basic white sauce using butter, flour and milk.
50 g butter
50 g flour
600 ml milk

Melt the butter and stir in the flour to make a roux.  Gradually add the milk, stirring to incorporate into the roux.  By taking care and time you will avoid a lumpy bechamel.  Once the milk is added season with salt & pepper.

Assemble the Dish
In a shallow casserole dish lay the tomato sauce on the bottom followed by the filled cannelloni and top the whole lot with the bechamel.  Cover the top with grated cheese (emmental, cheddar) I also like to add a little grated parmesan.  Put the dish in a pre-heated oven, 180C, and cook for 35 minutes until the filling is piping hot and the cheese browned.
P.S. I really enjoyed making this dish and, judging by the empty plates, my family really enjoyed eating it! I will never buy a shop produced cannelloni again.  Often the effort is worth it for a great result - I hope you enjoy.