Cannelloni bolognese style in spinach bed
Time
Preparation time: 45 min.
Cooking or baking time: 1 hr.
Total preparation time: 1 hr. 45 min.
How about a delicious cannelloni dish, homemade Bolognese filling and hand-filled cannelloni noodles?
Although this dish does some work, the result rewards the hassle of making it, as boring and tomato-laden TK cannelloni are by no means sufficient for this homemade dish.
Just give it a try, it's definitely worth rehashing the recipe. It just tastes delicious.
Have fun preparing and good appetite.
I have indicated the ingredients for 2 persons, but you can also double them with more people or adjust accordingly.
ingredients
For the Bolognese:
- 1 onion
- 1 small clove of garlic
- 1 small carrot
- 5 stems of fresh thyme or 1 tbsp of dried thyme
- 1 tbsp olive oil
- 250 g mixed minced meat
- Salt, pepper, nutmeg, 1 pinch of sugar
- 1 tablespoon tomato paste
- 1/2 tin (about 200 ml) chopped tomatoes
- 50 ml of red wine
For the bechamel sauce:
- 1 tbsp butter
- 1 tbsp flour
- 1/8 L milk / water mixture
- some instant vegetable stock
For the casserole dish:
- 300 g of TK leaf spinach
- 30 g of grated Parmesan (I had Pecorino)
- 1 scoop (about 75 g) mozzarella
- 1 tomato
- a little fat
- about 10 cannelloni
preparation
Peel onions, garlic, carrot and dice finely. Wash the fresh thyme and shake it dry, put aside 2 stems to set aside, if necessary, prepare the dried thyme.
In a large pan, 1 tablespoon of oil is heated and in it I fry the minced meat in about 10 minutes crumbly. Season with salt and pepper and then fry half of the onions, the chopped carrot and the garlic. Also the EL tomato paste is now added and sweated. Finally, the tomatoes with the juice - coarsely chopped tomatoes - also added and the wine comes with the minced meat, as well as the thyme leaves and the dried thyme. All this must now sink in the open pan for about 20 minutes in front of him.
In another pot, I give a teaspoon of olive oil and then add the remaining onions, so they are glassy and then comes the meanwhile thawed leaf spinach. Season with salt, pepper and nutmeg and keep slightly warm.
The cheese is now grated and the mozzarella is diced and set aside.
For the bechamel sauce, I heat 1 tbsp butter in a saucepan, add the EL flour, slowly add the water-milk mixture while stirring. I season with pepper, salt and a little instant vegetable broth.
The casserole dish is now greased and from the bechamel sauce I put two tbsp on the bottom of the dish and on it is now distributed the leaf spinach.
The meat sauce is again seasoned and the cannelloni are filled with it. You can do it with a teaspoon, I take a specially purchased piping bag, which I have cut at the top so far that it fits exactly into the pasta tube. The cannelloni are best filled just above the spinach bed in the casserole dish, as it can spill something and that does not have to land on the countertop. The filled tubes are placed directly on the spinach, a sliced tomato I put on the noodles.
The remaining bechamel sauce is poured over it and finally the two types of cheese come on the sauce and the form will now take their place in the oven preheated to 180 degrees for 40 minutes.
From time to time I check that the surface of the cannelloni is not too dark, if necessary, I turn the heat down a bit.
So, that was it and now may be feasted!
