This Beef Cannelloni with Taleggio Cheese will tantalise your taste buds and leave you craving for more! An Italian-inspired dish with a delightful fusion of rich flavours and creamy indulgence, perfect for impressing your family and friends at any gathering.
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.
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.
ALSO SEE: Spiced beef moussaka
