Beef Cannelloni With Taleggio Cheese Recipe

Name: Beef Cannelloni with Taleggio Recipe
Prep time: 20 min
Cook time: 4 h
Total time: 4 h
Yield: 6
Cuisine: European
Ingredients: 14-16 cannelloni tubes; 200g Taleggio cheese, sliced (you can also use Fontina or Brie cheese); 4tbsp finely grated Parmesan; For the ragù:; 1tbsp olive oil; 2 onions, finely chopped; 175g carrots, finely chopped; 2 sticks celery, finely chopped; 1kg minced beef (not low-fat); 300ml full cream milk; 300ml red wine; 2 x 400g cans tomatoes; For the béchamel:; 50g butter; 40g plain flour; 500ml milk; You will need:; A 24x20cm shallow ovenproof dish

written by Tammy Jacks June 19, 2018

Beef Cannelloni With Taleggio Cheese Recipe

Beef Cannelloni with Taleggio Recipe

Serves: 6 Prep Time: 20 minutes Cooking Time: 4 hours 4 hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

14-16 cannelloni tubes
200g Taleggio cheese, sliced (you can also use Fontina or Brie cheese)
4tbsp finely grated Parmesan
For the ragù:
1tbsp olive oil
2 onions, finely chopped
175g carrots, finely chopped
2 sticks celery, finely chopped
1kg minced beef (not low-fat)
300ml full cream milk
300ml red wine
2 x 400g cans tomatoes
For the béchamel:
50g butter
40g plain flour
500ml milk
You will need:
A 24x20cm shallow ovenproof dish

Instructions

Start with the ragù. Heat the oil in a large pan (a sauté pan is best) and cook the onion, carrot and celery over a low heat for about 45 mins until softened. Add the beef and stir over a medium heat until browned. Add the milk, bring to the boil then simmer for 5 mins before adding the red wine. Bring to the boil again, add the tomatoes and season. Turn it down to simmer until thickened, for about 4 hours.
Prepare the béchamel. You can do this in advance, but it’s easier to pour while warm. Melt the butter then add the flour, stirring continuously, but don’t let it brown. Gradually whisk in the milk, stirring until thickened. Season. Now you need to stuff the cannelloni. We put on disposable gloves and stuff them by hand – much quicker.
Heat the oven to 180°C. Spread some béchamel over the bottom of the dish. Put the cannelloni on top in a single layer. Pour over the rest of the béchamel. Put a single layer of sliced Taleggio on top, then sprinkle over the Parmesan and bake for 30-35 mins or until browned and bubbling.

This recipe originated on www.womanandhome.com

Notes

This beef cannelloni recipe makes extra ragu, which can be frozen in batches, then defrosted and served with tagliatelle so you have a quick dinner ready for busy week night.

pasta bakes

Tammy Jacks

A freelance writer and editor, with 15 years’ experience in the media industry. With a passion for health and fitness, Tammy loves nothing more than researching the latest wellness trends. And if she’s not running around after her sweet four-year old daughter, you’ll find Tammy on her bike, in the gym or exploring the great outdoors – followed by a good coffee, of course!