Cannelloni (Filled pasta tubes)

This rich and delicious dish is perfect for a Sunday lunch, such as Easter, perhaps as a vegetarian version with eggplant or spinach! We’ve all tasted them at least once in our lives. The idea of cannelloni prepared by our grandmothers brings beautiful memories to mind, but by following our advice and a bit of patience, you can also make a dish worthy of grandmother’s approval that will win over all your guests! Prepare them for your holiday dinner, too!

Ingrediants for the tomato sauce
Tomato puree ½ lb (250 g) REGA
Extra virgin olive oil 3 tbsp
Garlic 1 clove
Fine salt to taste

In the meantime, make a simple sauce: pour a drizzle of oil into a pan, add the garlic, let it brown, and pour in the tomato puree. Season with salt, pepper, cover with a lid, and cook over moderate heat for about 30 minutes, stirring occasionally.

Now you can make the filling. Prepare the sauté by finely chopping celery, carrot, and onion. Then transfer them to a pan with a drizzle of oil and add the minced meat. Remove the skin from the sausage and crumble it with your hands.

Then add the sausage to the saucepan and let it brown, stirring frequently. Season with salt, pepper, and red wine only when the meat has changed colour.

Let cook for another ten minutes, then pour it all into a glass bowl.
Cover the top of the cannelloni with the remaining béchamel and sauce and dust the surface with grated Parmesan cheese. Cook in a static oven preheated to 350° (180° C) for about 15 minutes, then turn on the grill for another 3 minutes. Once baked, serve your cannelloni still hot.

Tripe with tomato
Italian Beef Braciole