Beef Cannelloni with Taleggio Recipe

Beef cannelloni with Taleggio is a comforting winter pasta dish that is a great alternative to a classic lasagna. Taleggio, a strong semi-soft Italian cheese, adds some real punch and richness to this al forno pasta.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 nights, or used to make another beef cannelloni or pasta bake.

HOW TO MAKE BEEF CANNELLONI WITH TALEGGIO

Ingredients

• 14-16 cannelloni tubes
• 200g Taleggio cheese, sliced
• 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 whole 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

Method

1. 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 hrs.
2. 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.
3. Heat the oven to 180C. 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.