June 11, 2010 | In: Pasta

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I made this recipe of a party of or 20 people. You can adjust the ingredients to make for fewer people. I serve 2 canneloni per person.

Serving: 20 people

The cannelloni recipe is divided into 3 parts. We are going to start with the Filling, the Sauce,  the Dough, and then we will put it all together. It is absolutely delicious.

Cannelloni Filling

Ingredients for the Cannelloni Filling

1 lb grounded Veal

1 lb grounded Beef

1 lb grounded Pork

1 large Onion grated

1 large Carrot grated

2 stalks Celery grated

9 Eggs

12 oz Parmigiano Reggiano

12oz  Mozzarella Cheese

1/2 cup Extra Virgin Olive Oil

2 tsp Nutmeg



Preparation for the Cannelloni Filling

Put the extra virgin olive oil in a pan in medium heat. When the oil is hot, add the grated onions, celery, and carrots.

Saute the vegetables for a couple of minutes.

While the vegetables are cooking, add the grounded veal, grounded beef, and grounded pork to a bowl.

Mix the meat together, and add salt and pepper.

Add the grounded meat to the vegetables.

Cook it for about 15 minutes.

When the meat is cooked, transfer it in a bowl.

Let the filling cool down for about 10 minutes

Beat  eggs and add a pinch of salt to them.

Add the eggs to the meat. Mix them together.

Add the Parmigiano Reggiano to the meat. Mix them together.

Add the Mozzarella cheese. Mix them together.

Add the Nutmeg.

Cannelloni Sauce

Ingredients for the Cannelloni Sauce

2 slices Beef

2-3 lb Bacon (Fresh Pancetta di Maiale)

78 oz (3 boxes) Pomi Tomato Sauce 100% Italian

56 oz (2 cans) whole Peeled Tomato Italian Style

2 Carrots cut in half lengthwise

1 sweet Onion

bunch Basil

1 cup White Wine

2 tablespoon of Parsley

2 cloves of Garlic

2 Eggs

1 tablespoon Parmiggiano Reggiano cheese.

Preparation Cannelloni Sauce

On one the beef slice, put chopped chopped parsley, sliced garlic, and salt and pepper. Roll the beef, and tight it with toothpicks or strings.

To stuff the other slice of beef, we are going to make an omelette (frittata). For the omelette, beat 2 eggs. Add 1 tablespoon of parsley, 1 tablespoon Parmiggiano Reggiano, salt and pepper. Beat everything together. In a small skillet, add 1 tablespoon of extra virgin olive oil. Add the eggs, and let cook on both sides.

One the other slice of beef, add the omelette (frittata), roll it and close it with toothpicks. or strings

These are called the Braciola.

Cut the bacon (pancetta di maiale) in big squares.

In a saucepan, add extra virgin olive oil, diced onion, salt and pepper. Let is simmer for 1 minute.

Add the meat (braciola) and the bacon.

Let the meat cook on high heat for 5 minutes on each side.

Lower the flame, adjust the taste with salt and pepper, and cover the pan.

Let it cook for 30 minutes.

Add 1/2 cup of water (some people may prefer to use white wine instead) to the meat.

Let it cook for another 10 minutes.

Remove the meat from the pan.

In a blender, add 2 cans of peeled tomatoes.

Pour the tomato sauce in the pan where the meat was cooking before.

Add 2 carrots and basil to the tomato sauce.

Simmer the sauce covered for 1 hour.

Add the meat (braciola) back in the sauce.

Let it cook for another 30 minutes in very low heat.

Cannelloni Dough

Ingredients for Cannelloni Dough

1 lb Flour

6 Eggs


Preparation for the Cannelloni Dough

In a flat surface, place the flour. Make a well with the flour.

Add the eggs to the center of the flour.

Beat the eggs inside of the well.

As you beat them, start mixing a little bit of the flour from the edges.

Keep doing it until the egg is completed mixed with the flour.

With your hands start rolling the dough.

Once the dough is all together, let it rest covered for about 10 minutes.

After the minutes, roll the dough again, and let it rest for another 10 minutes.

Once the dough is ready, cut it in pieces of about 1 inch think.

Sprinkle some flour on each piece and stretch it a bit with your hands to flat them out. Repeat this process for each piece.

Set the pasta machine to level #1, and roll one piece of the dough through it. Repeat this process for all the other pieces.

Set the pasta machine to level #2, and roll each piece of the dough. Repeat the process for all of them.

Repeat the process from level #1 until level #6 on the pasta machine. You should have long pieces of pasta. Before you roll the pasta through the machine, you may add some flour to it.

Cut each piece of pasta in squares of about 6″ x 6″. Set them aside on a white clean cloth.  Separate them so they don’t stick together.

Bring a pot of water to boil. Once the water is boiling add salt, and the each square of pasta.

Set each piece aside to dry on a cloth

2 Responses to Cannelloni



February 20th, 2011 at 2:09 am

What’s the idea of having egg in the sauce?



February 22nd, 2011 at 2:55 am

Hi Ben, thank you very much for your question. The reason I added eggs to this sauce is first for extra flavor for the sauce and second is because I use the meat as a second course. When I made the cannelloni, I serve Braciola as a second course. If you are not familiar with Braciola, it means stuffed meat. In different regions of Italy, we stuff the meat with different flavors. For this recipe, I made two Braciola. One stuffed with eggs (or frittada), and the other stuffed with garlic and parsley. For any meat sauce, I remove the actual meat and use only the sauce. The meat serves as the second course.

Your response is very important to me, please let me know if you have any other questions. I’ll be more than happy to explain it to you. Thank you very much. Arrivederci a presto

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