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Ingredients
- 20 tubes Cannelloni shells
- 1Â Tomato passata 24.5 oz (700g) or 28 oz plum tomatoes
- 1/2 cup Extra virgin olive oil divided
- 1Â Medium onion chopped and divided
- 1 lb. Ground beef (450 g)
- 1/2 cup White wine (60 ml)
- 1 lb. Ricotta (450 g)
- 1/2 lb. Mozzarella in small cubes (225 g)
- 1Â Egg
- 1/2 cup Parmigiano Reggiano (60 g) divided
- Pinch freshly grated nutmeg
- Salt
- Fresh cracked black pepper
- 10Â Leaves Fresh basil
Instructions
For Sauce:
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In a medium pot sauté 1/2 of the onion in half of the olive oil. (Careful not to burn onion).
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Add a little of the passata and fry for a minute. Add the rest.
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Fill jar with about 3/4 with water and add to pot (If the tomato passata is not very thick fill only halfway with water).
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Add salt, fresh basil and bring to a boil. Lower heat to a simmer.
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Cover leaving a little opening by placing wooden spoon across the top so steam can escape. Cook for 45 minutes or until oil comes up.
Preparing ground beef:
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In a large sauté pan add remaining oil and onion. Sauté without burning, add meat and bring heat on high.
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Using a flat wooden spoon break the meat apart. As the meat brown add white wine and let it evaporate. Set aside to completely cool.
Preparing filling:
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Mix ricotta, mozzarella, egg, 1/2 of the Parmigiano Reggiano, cooked meat, nutmeg, pepper and adjust salt. Best to taste before adding raw egg.
Assembling Cannelloni:
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Using a piping bag with a 1 inch opening fill tubes and adjust in baking dish. Leave space in between because they will expand cooking. Completely cover with sauce. Sprinkle the remaining Parmigiano Reggiano on top and bake covered for 45 minutes at 350° Fahrenheit, (180° Celsius)
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Buon appetito!
