Pork and Veal Cannelloni in a Creamy Tomato Bechamel Sauce
Craving something rich, creamy, and full of flavour? This Pork and Veal Cannelloni in a Creamy Tomato Béchamel Sauce is the ultimate comfort dish. Stuffed with savoury pork and veal, and layered with a velvety tomato béchamel, it’s a hearty oven-baked pasta that’s perfect for feeding the family or impressing guests.
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prep time20minuti
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cook time90minuti
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serves5people
Ingredients
bechamel
Method
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Preheat oven to 180°C.
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Heat a large frypan over medium to high heat, add olive oil, onion, carrot, celery and garlic and sauté until softened.
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Add mince, break up into small pieces with a wooden spoon, season with salt and pepper and cook until no longer pink.
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Stir through tomato paste and cook for a further two minutes.
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Transfer the mix to a food processor and pulse until finely ground. Place into a large bowl.
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Melt butter in a medium saucepan over medium heat, add flour and cook, stirring continuously, until sandy in colour.
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Slowly add milk, whisking continuously, add bay and nutmeg and simmer until thickened. Add parmesan and season with salt.
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Combine a ⅓ cup of béchamel with the filling mix.
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Place the filling mix into a piping bag and fill the Cannelloni.
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Pour half the pasta sauce into the base of a baking tray followed by half the bechamel.
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Place the filled Cannelloni on top of the sauces.
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Pour the remaining pasta sauce and béchamel over the Cannelloni, cover with foil and bake for 45 minutes.
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Uncover, sprinkle with mozzarella and bake for 10 minutes.
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Garnish Cannelloni with chopped parsley.
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Serve and enjoy with family and friends!
Tips & Tricks
- Cooking Tips for Beginners: For a neater and easier process, use a piping bag or spoon to fill the cannelloni tubes. Brown the meat mixture slightly beforehand to enhance the flavour. Cover the dish with foil during the first half of baking to prevent the top from burning.
- Achieving the Perfect Sauce Texture: Simmer tomato and béchamel sauces gently to prevent curdling, use full-fat milk or cream for a richer, smoother béchamel. Whisk constantly while making the béchamel to avoid lumps.
- Common Mistakes to Avoid: Avoid overstuffing the cannelloni tubes to prevent tearing or uneven cooking. Don’t skip the resting time after baking as it helps the sauce set and make sure the pasta is fully cooked and tender for the best texture.
Frequently Asked Questions
What is the best way to prepare pork and veal cannelloni?
To prepare pork and veal cannelloni, start by sautéing the meats with garlic, onion, and herbs until cooked. Mix with ricotta and parmesan cheese, then fill pre-cooked cannelloni tubes. Layer in a baking dish with a creamy tomato béchamel sauce and bake until golden and bubbly. This method brings out rich flavours and a tender texture.
Can I make the creamy tomato béchamel sauce in advance?
Yes, the creamy tomato béchamel sauce can be made ahead of time and stored in the fridge for up to two days. Reheat before using in your cannelloni recipe to maintain its smooth consistency and flavor.
What makes this cannelloni recipe different from traditional versions?
Unlike traditional cannelloni recipes that often use a plain béchamel or tomato sauce, this version combines both into a creamy tomato béchamel sauce. It adds a luxurious texture and rich depth of flavour that perfectly complements the pork and veal filling.
Can I freeze pork and veal cannelloni for later?
Absolutely! Prepare the pork and veal cannelloni as instructed but do not bake. Cover tightly and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge and bake with the creamy tomato béchamel sauce until hot and cooked through.
