Cannelloni with Mince
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Cannelloni with Mince

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Cannelloni with Mince
14/03/2014
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Preparation
45 min.
Cooking
55 min.
Тotal
100 min.
Servings
5-6
"How can you not fall in love with Italian cuisine?"

Ingredients

  • flour - 4/5 cup (200 g)
  • eggs - 2
  • oil
  • salt
  • mince - 17.5 oz (500 g) 50/50 pork and beef
  • onions - 2 heads, finely chopped
  • carrots - 1
  • garlic - 2 cloves
  • vegetable broth - 1 cube
  • tomatoes - 16 oz (450 g) mashed, or use canned
  • white wine - 1 cup, dry
  • sugar - 1 tsp
  • black pepper
  • eggs - 1
  • basil
  • marjoram
  • cheese - 10.5 oz (300 g) grated
  • parmesan - 1/4 cup
measures

How to cook

Knead a hard dough from the first four ingredients and let it rest for 30 minutes, sprinkle it with flour and cover it with a bowl. Roll out a thin crust and cut it into squares with a side of 5.5″ (14 cm). In a shallow wide pot, place 2 squares at a time in boiling salted water. Remove with a slotted spoon and place them on a damp cloth.

Sauté the chopped onion, garlic and carrot in preheated oil briefly. Add the minced meat and mix it with a wooden spoon. Add the cube of broth, wine, tomatoes and sugar. Simmer the sauce for 30 minutes or so, add salt, basil and marjoram. Remove the sauce from the heat, allow it to cool, then add 1 egg, the cheese and the whole parmesan cheese.

Stir with a wooden spoon and fill the cannelloni, which are rolled up. Arrange them in a greased oven dish and cover them with the remaining sauce.

Bake the dish in a preheated oven at 360°F (180 °C), for about 35-40 minutes.

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