Exciting Minced Meat Dishes - Cannelloni Alla Bolognaise
December 14th 2009 03:29
I prefer to make my own Napoli sauce using tinned tomatoes but a store bought pasta sauce is fine. This recipe generates a lot of washing up, but the advantage is that the dish can be prepared ahead of service, refrigerated or frozen, and the wash up done before dinner.
Vegetarian filling depicted
Ingredients
500ml Napoli sauce
400g Cannelloni tubes
500ml Bolognaise sauce
400ml Béchamel sauce
200g Grated Cheese
Make a standard Napoli and allow it to cool.
Make a bolognaise sauce and allow it to cool to blood temperature.
Make a béchamel sauce and keep it warm.
Spread the Napoli over the bottom of the serving dishes or crock pot.
Fill an oven bag with the warm bolognaise, and snip the corner off with scissors.
Pipe the sauce into the cannelloni tubes and lay them on the Napoli base.
Top with béchamel sauce and grated cheese.
Refrigerate for later use or cook immediately at 170° for 25 minutes. If necessary, brown the cheese under the grill before serving.
Serve with an Italian style red wine or a rosé.
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