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Cannelloni Bolognese

Preparation: 1 hour 30 minutes
Difficulty: Medium
Main course


1 Pcs. Onions
1 Pcs. Carrots
50 g Celeriac
2 Pcs. Garlic cloves
4 tbsp Sunflower oil
250 g Minced beef
1 tbsp Salt
1 tbsp black pepper
50 g Tomato paste
400 g Tomato pieces from the tin
100 ml Water
1 Pcs. Bay leaf
1 tbsp Rosemary, thyme or oregano
Sunflower oil for the mold
250 g Cannelloni
400 g Strained tomatoes
80 g grated parmesan
Ingredients for the béchamel sauce
100 g Butter
80 g Flour
800 ml Milk
1 tbsp Salt
1 Pinch Pepper
1 Pinch Nutmeg
0.5 Pcs. Lemon (juice & zest)
Cannelloni Bolognese

Preparation of Bolognese sauce

  1. For the Bolognese sauce, peel and finely dice the onion, carrot and celery.
  2. Peel and roughly chop the garlic.
  3. Heat the sunflower oil in a pan.
  4. First fry the celery and carrots for about 3-4 minutes, then the onions and garlic for about 3 minutes until golden brown.
  5. Add the mince, fry over a high heat for about 5 minutes and season with salt and pepper.
  6. Add the tomato purée and fry for about 1 minute over a high heat.
  7. Add the tomato pieces, rinse the tin with a little water and add the water as well.
  8. Add the bay leaf.
  9. Allow the sauce to simmer for approx. 60 minutes.
  10. Season the sauce with the herbs, salt and pepper to taste.

Preparation of béchamel sauce

  1. Melt the butter in a pan and stir in the flour. Sweat over a medium heat for approx. 2 minutes. The flour should not be browned so that the sauce remains white. Deglaze with the milk and bring the sauce to the boil, stirring constantly with a whisk until it becomes creamy.
  2. Turn off the heat to prevent the sauce from burning and season to taste with salt, pepper, nutmeg, lemon juice and finely grated lemon zest.

Preparation of cannelloni

  1. Peel and crush the garlic clove and rub it into a medium-sized casserole dish.
  2. Pour a little sunflower oil into the tin. Preheat the oven to 180 degrees fan (200 degrees top and bottom heat).
  3. Spread half of the béchamel sauce in the casserole dish.
  4. Gradually fill the cannelloni with the Bolognese sauce, either with a spoon as shown or with a piping bag.
  5. Place the filled cannelloni side by side in the dish and cover with the remaining béchamel sauce.
  6. For the tomato sauce, mix the tomato purée with the salt and pepper and pour into the oven dish next to the cannelloni.
  7. Finally, sprinkle the grated Parmesan over the cannelloni.
  8. Bake everything in the oven for approx. 30 minutes. Remove from the oven and serve.
  9. Enjoy your meal!

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