Surpries your guest after a tour in Italy with our recipes for 4 🙂
Here is how Roberta our Sales Manager is preparing it:
For the ragù sauce
1 tbsp olive oil
1 garlic clove, crushed
1/2 tbsp caster sugar
1 glass of red wine
400g can chopped tomatoes
small bunch rosmarin leaves
300 g minced beef meat
For the Besciamella topping
½ litre milk
2 tbsp flour
150 g butter
large pinch grated nutmeg
For the filling
1kg spinach
50 g grated parmesan
250g ricotta
400g dried cannelloni
First make the ragù sauce. Heat the oil in a large pan and fry the garlic for 1 min. Add rosmarine, minced meat, tomatoes, sugar and some seasoning and simmer for 20 mins. Add the red wine and let it cook gently for other 40 mins stirring occasionally, until thick. Add some more wine and hot broth if needed. Set aside.
Make the besciamella sauce by heating the butter in a pan, add the flour with the milk. Mix with a wooden spoon until smooth, cook for 5 minutes. Season with salt and the nutmeg and set aside.
Put the spinach in a large colander and pour over a kettle of boiling water to wilt it. When cool enough to handle squeeze out the excess water. Roughly chop the spinach and mix in a large bowl with Parmesan and ricotta. Season well with salt and pepper.
Heat oven to 200C/180C. Using a piping bag or plastic food bag with the corner snipped off, squeeze the filling into the cannelloni tubes. Lay the tubes, side by side, on top of the ragù sauce and spoon over the besciamella sauce. Top with Parmesan.
Bake for 30-35 mins until golden and bubbling. Remove from oven and let stand for 5 mins before serving.
Good luck!
