Cannelloni with Meat Ragù, Spinach and Béchamel

Few dishes say comfort food like a tray of baked cannelloni. This version combines a slow-cooked meat ragù, tender spinach, creamy béchamel and plenty of cheese for a deeply satisfying result.

Ingredients

• 250 g dried cannelloni pasta
• 500 g mixed ground meat (beef and pork)
• 300 g fresh spinach
• 1 medium onion
• 1 carrot
• 1 celery stalk
• 400 g tomato purée
• 3 tbsp extra virgin olive oil
• 100 ml red wine
• 500 ml whole milk
• 60 g butter
• 60 g all-purpose flour
• Freshly grated nutmeg, to taste
• 120 g Parmigiano Reggiano, grated
• Fresh basil leaves
• Salt, to taste

Method

1. Cook the spinach in boiling water for about 3 minutes, then drain well and set aside.
2. Prepare a soffritto with finely chopped onion, carrot and celery in extra virgin olive oil. Cook gently until softened.
3. Add the ground meat and let it brown thoroughly. Add the wine, once the liquid evaporates, add the tomato purée and a little water. Simmer gently for at least 90 minutes.
4. Prepare the béchamel by melting the butter, adding the flour and cooking briefly. Pour in the milk gradually, season with salt and nutmeg, and cook until smooth.
5. Combine the ragù with the spinach, béchamel, grated Parmigiano and fresh basil. Mix until creamy and well balanced.
6. Blanch the cannelloni briefly, then fill them with the prepared mixture and the sliced cheese inside.
7. Spread a layer of sauce on the bottom of a baking dish, arrange the filled cannelloni, cover with sauce.
8. Bake at 180°C (350°F) for about 40 minutes, until golden and bubbling. Add the parmigiano on top halfway through cooking.

A personal tip

Take your time with the ragù: slow cooking is what makes the difference. Don’t be shy with Parmigiano and finish with parmigiano on top for an irresistible golden crust.