Traditional Meat Cannelloni in 5 steps

The typical ones have arrived Nonna’s meat cannelloni to Paulina Cocina! Well, in reality it is not necessary to be or have a grandmother because with what we are going to tell you today you can say that she is a recipe very old family and they will surely believe you.

And speaking of recipes, we all know that meat cannelloni originals have cannelloni dough but but… in some places we use pancake batter to make them. If you have never tried them, it is a good opportunity because they are sublime.

We really want to know how you make these cannelloni at home, so remember to comment and share. Let’s see the recipe!

About meat cannelloni

Cannelloni have their origin in Italy and are believed to date back to the Middle Ages. They spread to other European regions and later became popular in Latin America.

What are the delicious meat cannelloni like?

Los meat cannelloni They are a delicious specialty of Italian cuisine. It is a pasta in the shape of a long, cylindrical tube, known as cannelloni, which is filled with a mixture of meat and other ingredients, covered with sauce and grilled in the oven.

The filling of the meat cannelloni generally includes mince, such as beef, pork or veal. You can also have other ingredients, such as onion, garlic, carrot, celery and spices to enhance the flavor. It is often mixed with cheese, egg and breadcrumbs for consistency.

Los cannelloni are usually served with tomato saucesalsa bechamel Or a combination of both. Sauce choice may vary depending on region and personal preference. They are typically served as a main dish substantial, accompanied by a salad or vegetables on the side.

If you fancy other fillings you can see our star post where we show How to Make All the Cannelloni Fillings.

Meat cannelloni around the world

Cannelloni has a long history and its origin dates back to the time of the Roman Empire. It is believed that the ancient Romans already prepared similar dishes. In Italy, the meat cannelloni They are traditionally associated with holidays and special occasions, such as Christmas, Easter, and other important family events.

Although the best known version of meat cannelloni includes mince, there are a wide variety of fillings used in different regions and cultures. Some popular alternatives include spinach and ricotta, chicken and mushrooms, or fish and seafood.

Los meat cannelloni They have been adopted and adapted by different cultures around the world. Each region gives it its distinctive touch and adds local ingredients, which has led to the creation of a wide variety of recipes.

The popularity of meat cannelloni It has spread to many countries outside of Italy, such as Spain, Argentina, Mexico and other places with a strong influence of Italian cuisine.

5 useful tips for making meat cannelloni

1. Pasta for cannelloni: Use specific pasta for cannelloni, which is a pasta in the shape of a long, cylindrical tube and cook it correctly.
2. delicious sauce: Choose a sauce that complements the filling. Tomato sauce is the most common and classic option for meat cannelloni and can be a homemade sauce or a good quality commercial sauce.
3. creamy sauce: You can mix tomato sauce with béchamel sauce to obtain a creamier texture or use directly the White sauce.
4. Let stand before serving: After baking the cannelloni, let them rest for a few minutes before serving. This will allow them to set and be easier to cut and serve.
5. Accompaniments: Meat cannelloni is well served as a main dish, but can also be served with a fresh salad or steamed vegetables to add a touch of freshness and balance the flavors.

Let’s make the original meat cannelloni

Los minced meat cannelloni They have their origin in Italian cuisine and have become a traditional dish in many countries. The recipe Original usually includes tube-shaped pasta, meat filling and other ingredients. The meat can be beef, pork, veal or a combination of these.

You can also add onion, garlic, carrot, celery, spices and, in some recipes, egg, breadcrumbs and grated cheese to give the filling more consistency. This is prepared by cooking minced meat with garlic onion and other ingredients until golden and cooked through. Then, it is seasoned with spices and salt to taste.

Preparing cannelloni at home allows you customize the filling and the sauce according to your preferences, you can even make them vegetable cannelloni If there is a vegetarian in the meeting. The cannelloni paste can be buy at the supermarket or make it homemadeand the filling is prepared with fresh, quality ingredients.

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Meat cannelloni recipe

Yield: 6 servings

Preparation time: 1 hour 30 minutes

Ingredients

• 12 sheets of pasta for cannelloni
• 500 gr of minced meat
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, grated or chopped into small cubes
• 1 stalk celery, chopped into small cubes
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 egg
• 1/2 cup breadcrumbs
• 1/2 cup grated cheese (Parmesan or mozzarella)
• Tomato sauce or bechamel sauce
• Additional grated cheese to sprinkle on top

How to make meat cannelloni

1. Preheat the oven to 180°C. In a large skillet over medium heat with olive oil, cook the chopped onion, garlic, carrot and celery. Add the minced meat and cook until golden and cooked through.
2. Add the oregano, thyme, salt and pepper, and mix well. Remove from heat and let cool slightly. Add the beaten egg, breadcrumbs and grated cheese to the pan. This mixture is the filling for the cannelloni.
3. Cook the cannelloni pasta sheets in boiling salted water until al dente. Drain them and rinse them with cold water to stop the cooking and prevent them from sticking.
4. Fill each sheet with a portion of the mixture and roll into a cylinder. In a baking dish, place a layer of sauce on the bottom and arrange the stuffed cannelloni on top of the sauce. Cover them with more sauce and sprinkle with grated cheese.
5. Bake the cannelloni for 25-30 minutes, or until they are heated through and the cheese is golden and bubbly. Remove from the oven and let rest for a few minutes before serving.