If you like the lasagers, this cannelloni recipe with meat has to be among your favorites. In addition, in this easy recipe we not only show you how to make minced meat with sauce to fill them, but we are also going to prepare a bechamel sauce for Canelones that is very good. Pay attention to the details that the nutrition and kitchen team shares in recipes and enjoy cooking some rich cannelloni with minced meat and bechamel … because although the ration of this dish has about 600kcal it is well worth including it in our menu from time to time when.
| 🚻 6 Diners | 🕘 45m | 🍵 Principal | 🤯 Timing |
| Ingredients to make minced meat and bechamel cannelloni: |
| 20 sheets of cannelloni 400 grams of crushed tomato 500 grams of lean meat minced (pork or mixed) 1 onion 2 cloves of garlic 2 tablespoons of olive oil ½ tablespoon trepe of wheat flour 1 leaf of Laurel 1 pinch of salt and pepper 1 pinch of oregano salsa bechamel: 3 tablespoons of wheat flour 2 tablespoons of olive oil 200 grams of emmental cheese or mozzarella 1 pinch of salt and pepper 1 liter of milk 1 pinch of nutmeg |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make minced meat and bechamel cannelloni:
1. The first step will be to make the base sofrit to prepare the meat. Then, chop the garlic and onion finely and brown in a pan with olive oil. When we have them ready, add the flour and stir for about 3-4 minutes.
2. After this time, when the flour is already roasted, we add the shredding tomato little by little, stirring to avoid lumps and continue with the cooking over low heat for about 15 minutes. When our tomato sauce is ready, we add The meat and cook everything for another 10 minutes. Reserve and leave at rest until you take ambient temperature. If you have doubts about these procedures you can check the tomato sauce recipe for lasagna or directly that of the Venezuelan meat passionflower.
3. Next we proceed to mount the minced meat cannelloni. To do this, fill with a portion of meat each of the cannelloni and see them by placing them in a tray to use them later.
4. To make the bechamel sauce, heat the oil in a thick bottom saucepan and add the flour to saute for a few minutes, without having a very roasted color.
5. Then see the milk gradually to form a homogeneous mixture without lumps. It is very important that the bechamel sauce does not have lumps, so if you find them, you can pass the sauce through the blender.
6. Finally, place a refractory mold and place a thin layer of sauce in the background. Together we put the cannelloni and bathe with the rest of the sauce above. Add the cheese above and kitchen in the oven 180º-200ºC for 15 minutes or so that you see that the upper cheese layer has gratin.
Trick: The first layer of Bechamel sauce will help the meat canners not stick or dry out
7. Once ready, remove from the oven and wait a few minutes before serving the minced meat and bechamel cannelloni so that they do not fall apart. Bon Appetite!
