Cannelloni al Ragù

Name: Cannelloni al Ragù
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 12 cannelloni tubes; 400 g ground beef; 400 ml tomato passata; 300 ml besciamella; 40 g Parmigiano-Reggiano; 1 onion; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Cannelloni al Ragù finds its cozy spot in the heart of Italian Sundays, where ovens hum with anticipation and families gather to share in the warmth of a lovingly prepared meal. This dish is a staple of leisurely weekend lunches, allowing the rich, savory notes to develop in the oven's embrace. The tradition of serving it as a main course, often accompanied by a simple salad or crusty bread, speaks to a culture that savors both time and taste.

The dish delivers a harmonious blend of flavors and textures: tender cannelloni tubes cradle a hearty ragù of ground beef and tomato passata, blanketed in a velvety besciamella. A sprinkle of Parmigiano-Reggiano crowns the ensemble, melting into a golden crust that crackles gently under the fork. Each bite offers a comforting balance between the creamy and the robust, inviting you to savor the deliberate layering of flavors that elevate this beloved classic.

Ingredients

12cannelloni tubes
400 gground beef
400 mltomato passata
300 mlbesciamella
40 gParmigiano-Reggiano
1onion
to tastefine sea salt

Method

Bring a large pot of water to a rolling boil. Add a generous pinch of fine sea salt to the water, which should taste slightly salty. This will season the cannelloni as they cook, enhancing their flavor.
In a wide pan over medium heat, add a splash of olive oil and heat until shimmering. Add 1 finely chopped onion and sauté until it becomes translucent and fragrant, about 5 minutes. This step builds the base flavor for the ragù.
Add 400 g of ground beef to the pan with the onions. Cook, breaking up the meat with a wooden spoon, until it is browned and no pink remains. This should take about 7-10 minutes, and the beef should be crumbly and browned.
Pour 400 ml of tomato passata into the pan with the beef and onions. Stir to combine and bring to a gentle simmer. Allow the ragù to cook for about 15 minutes, stirring occasionally, until it thickens slightly and the flavors meld together. Taste and adjust with fine sea salt as needed.
While the ragù simmers, add 12 cannelloni tubes to the boiling water. Cook them until they are just shy of al dente, which means they should be firm but pliable enough to fill. Reserve a cup of the starchy pasta water before draining the cannelloni.
Preheat your oven to 180°C (350°F). Fill each cannelloni tube with the ragù using a small spoon or piping bag. Arrange the filled tubes in a single layer in a baking dish.
Pour 300 ml of besciamella evenly over the filled cannelloni, ensuring each tube is well-coated. Sprinkle 40 g of grated Parmigiano-Reggiano over the top for a golden crust.
Bake in the preheated oven for 25-30 minutes, or until the top is bubbly and golden brown. The cannelloni should be tender when pierced with a fork, and the sauce should be slightly thickened.
Remove from the oven and let it rest for a few minutes before serving. This allows the flavors to settle and makes it easier to serve neat portions.