Nonna’s Cannelloni

Method

1. Make the meat filling:
2. Heat the olive oil in a large frying pan over medium heat. Add onion, celery, and carrot, and cook for 6–8 minutes until softened. Add garlic and cook for 1 minute.
3. Add the mince, breaking it up with a spoon, and cook until browned. Stir in tomato paste and cook for 1–2 minutes.
4. Pour in wine and let it reduce, then add the milk and simmer gently until mostly evaporated. Season with salt, pepper, and nutmeg.
5. Allow to cool slightly, then pulse in a food processor until smooth enough to pipe but still with some bite. Stir through ricotta, Parmigiano, and beaten egg. If too soft, add breadcrumbs gradually until firm but pipeable.
6. Transfer to a piping bag with a wide nozzle (or a zip-lock bag with the corner snipped).
7. Make the tomato sauce:
8. Heat olive oil in a saucepan over medium heat. Add garlic and cook gently for 1–2 minutes without browning.
9. Stir in passata and basil, season, and simmer uncovered for 15–20 minutes until slightly thickened. Remove garlic cloves if desired.
10. Make the béchamel:
11. Melt butter in a saucepan over medium heat. Stir in flour and cook for 1–2 minutes, stirring constantly.
12. Gradually add warm milk, whisking until smooth and thickened, 5–7 minutes. Season with salt, white pepper, and nutmeg.
13. Assemble the cannelloni:
14. Preheat oven to 180°C fan (200°C conventional). Spread a thin layer of tomato sauce over the base of a baking dish.
15. Pipe the filling into the cannelloni shells and arrange in a single layer.
16. Cover with the remaining tomato sauce, then spoon béchamel evenly over the top. Sprinkle with extra Parmigiano and dot with small knobs of butter.
17. Cover loosely with foil.
18. Bake:
19. Bake covered for 30 minutes. Remove foil, scatter mozzarella on top, and bake uncovered for a further 15–20 minutes until golden and bubbling
20. Rest 5–10 minutes before serving.