380 - Cannelloni al ragù...un bel pollicione insù! (primo piatto alternativo facile e veloce)

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork can be more economical.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast offers a cheesy flavor with fewer calories.

Preheat the oven to 375°F (190°C).

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion, carrot, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add ground beef and pork; cook until browned, breaking it apart with a spoon, about 8-10 minutes.

Pour in red wine; simmer until reduced by half, about 5 minutes.

Stir in canned tomatoes, tomato paste, bay leaves, salt, and pepper; simmer for 30 minutes.

Add milk to the sauce; cook for an additional 10 minutes, then remove bay leaves.

Cook cannelloni pasta in boiling salted water for 5 minutes; drain and cool slightly.

Fill each cannelloni tube with the meat sauce using a piping bag or spoon.

Spread a layer of Bolognese sauce on the bottom of a baking dish.

Arrange filled cannelloni in the dish; cover with remaining sauce and sprinkle with parmesan cheese.

Cover with foil and bake for 25 minutes; remove foil and bake for another 15 minutes until bubbly and golden.

Let rest for 10 minutes before serving.

Cooking Techniques

Spice Level:

Allergens