Cannelloni with Bolognese Sauce

Name: Cannelloni with Bolognese Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: European, Italian, Mediterranean
Ingredients: 12 dried cannelloni tubes; 300 ml/1/2 pints/1 ¼ cups heavy cream; 75 grams/3 oz./3/4 cup freshly grated Parmesan cheese; ¼ teaspoon freshly grated nutmeg; Crisp green salad to serve (optional); 2 tablespoons olive oil; 1 small onion, peeled and finely chopped; 2 garlic cloves, peeled and crushed; 500 grams/1 lb. 1 oz. minced/ground beef; ¼ teaspoon crushed chili flakes (if you like it spicy) – optional; 1 teaspoon fennel seeds; 2 tablespoons freshly chopped oregano; 400 grams/14 oz./2 cups canned chopped tomatoes; 1 tablespoon sun-dried tomato paste; 150 ml/1/4 pints/ 2/3 cup red wine; Salt and freshly ground black pepper

6 steps

Prep:15minCook:45min

These cannelloni with Bolognese sauce are so easy to prepare and delicious! You will need around 45 minutes to make this amazing lunch and surprise your family or guests with a great Italian dish

Updated at: Wed, 16 Aug 2023 21:59:54 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories613.4 kcal (31%)

Total Fat44 g (63%)

Carbs25.6 g (10%)

Sugars3.1 g (3%)

Protein24.4 g (49%)

Sodium486.7 mg (24%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

12dried cannelloni tubes

300mlheavy cream

¾ cupParmesan cheese

Crisp, to serve, optional

For the Bolognese filling

2 tablespoonsolive oil

1onion

small, peeled and finely chopped

2garlic cloves

peeled and crushed

500 gramsminced beef

¼ teaspooncrushed chili flakes

if you like it spicy, optional

1 teaspoonfennel seeds

2 tablespoonsoregano

freshly chopped

400 gramschopped tomatoes

canned

1 tablespoonsun-dried tomato paste

150mlred wine

salt

freshly ground black pepper

Instructions

Step 1

Preheat the oven to 200°C/400°F/Gas Mark 6, 15 minutes before cooking the stuffed cannelloni

Step 2

To make the Bolognese sauce, heat the oil in a large heavy-based pan, add the onion and garlic and cook for 8 minutes, or until soft. Add the minced/ground beef and cook, stirring with a wooden spoon to break up lumps, for 5-8 minutes until the meat is browned. Stir in the chili flakes (if using), fennel seeds, oregano, tomatoes, and tomato paste and pour in the wine. Season well with salt and pepper.

Step 3

Bring to boil, cover and lower the heat, then simmer for at least 30 minutes, stirring occasionally. Remove the lid and simmer for a further 10 minutes. Allow cooling

Step 4

With a teaspoon fill the cannelloni tubes with the meat filling. Lay the stuffed cannelloni side by side in a lightly oiled ovenproof dish.

Step 5

Mix the heavy cream with three-quarters of the Parmesan cheese and the nutmeg. Pour over the cannelloni and sprinkle with the remaining cheese. Bake in the preheated oven for around 25-30 minutes or until golden brown and bubbling.

Step 6

Serve immediately with a green salad (if desired).

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