Easy Italian beef cannelloni with béchamel recipe.

Method11 steps · about 2 hr

1. 1

   Step 1: Peel and finely chop the onion (1) and garlic (2). Wash and finely dice the carrots (1–2) and celery (1–2). Wash the fresh herbs, strip their leaves from woody stems and chop; alternatively, set aside ½ teaspoon each of dried rosemary (1–2 sprigs), thyme (1–2 sprigs) and marjoram (1–2 sprigs) for step 3. Keep the garlic and herbs separate from the onion, carrot and celery.

   Uses 1 onion · 2 garlic cloves · 1–2 carrots · 1–2 celery stalks · 1–2 sprigs fresh rosemary, or ½ tsp dried · 1–2 sprigs fresh thyme, or ½ tsp dried · 1–2 sprigs fresh marjoram, or ½ tsp dried · Water for washing vegetables and fresh herbs

   
2. 2

   Step 2: Heat the three tablespoons olive oil in a large skillet. Add the onion, carrot and celery prepared in step 1 and cook over medium heat for 5–7 minutes until beginning to soften.

   Soften soffritto vegetables · 7 minUses 3 tbsp olive oil · Chopped onion and diced carrot and celery from step 1

   
3. 3

   Step 3: Add the 500 g ground beef to the softened vegetables and brown for about 5 minutes, breaking it up. Stir in the garlic and fresh herb leaves, or the three dried-herb portions set ready in step 1.

   Brown ground beef · 5 minUses Cooked onion, carrot and celery from step 2 · 500 g ground beef · Garlic and chosen fresh or dried herbs set ready in step 1

   
4. 4

   Step 4: Pour the 75 ml white wine into the browned beef pan and cook until its strong aroma subsides, stirring well.

   Uses Beef, vegetables, garlic and herbs from step 3 · 75 ml white wine

   
5. 5

   Step 5: Add the 300 ml vegetable broth and season with ragu salt and black pepper. Stir, cover and simmer gently for about 1 hour. If too wet, uncover and simmer for about another 15 minutes or until the liquid reduces enough for a moist filling. Let the finished ragu cool slightly before filling.

   Simmer ragu · 60 minUses Beef mixture after the wine stage in step 4 · 300 ml vegetable broth · Salt to taste, for the beef ragu · ground black pepper (to taste)

6. 6

   Step 6: While the ragu cooks, melt the 85 g butter in a heavy saucepan. Slowly sift in the 60 g flour and stir to a roux. Gradually whisk in the 1 litre milk, smoothing any lumps. Add the pinch of nutmeg and béchamel salt to taste. Simmer very gently for 3–5 minutes, stirring, until smooth but still fairly runny: the dry cannelloni will cook in this sauce.

   Simmer thin béchamel · 5 minUses 85 g butter · 60 g flour · 1 litre milk · 1 pinch nutmeg · Salt to taste, for the béchamel

   
7. 7

   Step 7: Grate the total 140 g Parmigiano or Grana, if it is not already grated. Stir one ladle of the prepared béchamel and 100 g of that cheese into the slightly cooled ragu. Keep the rest of the béchamel and the remaining 40 g grated cheese for assembling and topping the dish.

   Uses Finished, slightly cooled ragu from step 5 · 1 ladle of béchamel from step 6 · 100 g of the total 140 g grated cheese for the filling

8. 8

   Step 8: Preheat the oven to 180°C (356°F). Spread some of the remaining béchamel over the base of a baking dish, about 23 × 33 cm (9 × 13 inches). Use a teaspoon or piping bag to fill the 24 dry, unboiled cannelloni tubes (24) with the beef filling from step 7. Place them side by side in the dish. Use cannelloni intended for baking without precooking, as in the source.

   Uses Some of the béchamel remaining after the filling ladle · 24 dry cannelloni tubes · Ragu mixed with béchamel and 100 g cheese in step 7

9. 9

   Step 9: Cover the filled cannelloni with all the béchamel left after steps 7 and 8. Sprinkle the remaining 40 g grated cheese over the top.

   Uses Filled dry tubes over the sauce base from step 8 · Béchamel remaining after the filling ladle and dish-base sauce · Remaining 40 g grated cheese held in step 7 for the top

10. 10

    Step 10: Bake at 180°C (356°F) for about 30 minutes, until the cannelloni are easily pierced with a fork. If the top browns before the pasta is tender, cover with foil and bake for about another 10 minutes, checking the pasta again.

    Bake cannelloni · 30 minUses Filled tubes covered with sauce and cheese in step 9

11. 11

    Step 11: Let the cannelloni sit for 2–3 minutes before serving. The source yield is six starter/primo portions or four main-course portions.

    Rest baked cannelloni · 3 minUses Cooked cannelloni from step 10