I always think Cannelloni is one of those dishes that takes too much time to ever bother doing, its really just as time-consuming as lasagne and is a really nommy treat if your normal routine pasta dishes are becoming a little tiresome.
This one is made with 1/2 pork and 1/2 beef, only because that’s what I had handy. And this recipe made two trays of the stuff, but leftovers are just awesome.
1kg of minced pork and beef (or the lot of one)
a handful of sage
salt and pepper
400g dried cannelloni tubes
Firstly get the meat mix ready by popping the minced meat in a bowl, with the chopped onion, a beaten egg, salt, pepper and the handful of sage that you will have chopped. If sage isn’t to your fancy, use a different herb, it just suited here with the pork. I had mince meat left over and made a couple burgers for extra nom.
Then grab your mince mix and fill the cannelloni tubes. In retrospect I wouldn’t have filled them so densely, but would have instead half to three quarter filled them leaving gaps for some of the sauce to fill later, this would also alleviate the slight dryness I felt the meat had once cooked!
Meanwhile get the bechamel sauce (although not the original as I use milk not cream!) going; 600ml of milk, 50g butter, 50g flour and some ground nutmeg. Whisk over a heat until butter is melted then slowly add sifted flour, whisking continuously so that the flour doesn’t go lumpy.
Line the trays with meat-filled cannelloni tubes and pour sauce over the tubes so that they are all well covered. Cover the top with some grated parmesan and pop in to the oven at 180 Degrees Celcius for about half an hour and until the cheese has crisped.
Serve hot and fresh, as cannelloni is best that way!