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Bolognese stuffed Italian cannellini are fulfilling down to the last drop. The whole meat and pasta dish is a reminder of Grandma’s old-style cooking. It smells incredible and somehow tastes even better. A simple Bolognese made of ground beef, carrots, garlic and onions is caramelized together and sweetened with a little powdered sugar. Easily spoon the stuffing into the cannellini shells then make a quick béchamel with the added pleasure of nutmeg. Pour the sauce over the cannellini, layer grated cheese and bake. They’ll be so easy to cut you can just use your fork!

Ingredients

  • 1 package cannelloni
  • 3 onions
  • 3 garlic cloves
  • 1 carrot
  • thyme (to taste)
  • 500 grams ground beef
  • 5 tomatoes
  • 1 beef bouillon cube
  • 10 milliliters water
  • 2 teaspoons caster sugar
  • ground black pepper (to taste)
  • 60 grams butter
  • 60 grams flour
  • 0.5 liters milk
  • nutmeg (to taste)
  • salt (to taste)
  • ground black pepper (to taste)
  • parmesan cheese (grated, to taste)

Directions

  1. Preheat oven to 410F.
  2. In a skillet, saute the chopped onion with the chopped garlic in a little olive oil.
  3. Add the diced carrot and thyme.
  4. Add the ground beef.
  5. Cut the tomatoes into small pieces and add to the mixture.
  6. Add the water, sugar, bouillon cube, and pepper. Simmer.
  7. To prepare the bechamel, melt the butter in the saucepan. Add the flour and the milk, stirring constantly. Season with nutmeg, salt, and pepper.
  8. Stir constantly until sauce thickens for about 5 minutes.
  9. Stuff the cannelloni with the meat sauce.
  10. Place the stuffed cannelloni in a lightly oiled baking dish.
  11. Cover the cannelloni with the remaining meat sauce, and then cover the bechamel sauce.
  12. Sprinkle with grated cheese.
  13. Bake for 30 to 40 minutes.
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