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Cannelloni with Meatball Ragout

100 min 6 servings Medio
Cannelloni with meatball ragout is a comforting and hearty dish that brings a touch of Québécois flair to a classic Italian pasta. This dish combines the rich flavours of a robust meatball ragout with the tender texture of baked cannelloni. Perfect for family gatherings or a special meal, this dish is a testament to the blend of cultural influences in Québec cuisine. The meatballs are simmered in a savoury tomato sauce, then stuffed into cannelloni tubes and baked to perfection.

Ingredientes

Porciones
6

Meatball Ragout

Cannelloni

Instrucciones

1

Prepare the meatballs

In a large bowl, combine ground beef, onion, garlic, bread crumbs, egg, oregano, salt, and pepper. Mix until just combined. Form into small meatballs, about 2.5 cm (1 inch) in diameter.

Consejo del chef: Keep your hands slightly damp to prevent the meatball mixture from sticking.

2

Cook the meatballs

In a large skillet over medium heat, add a tablespoon of oil and brown the meatballs on all sides. Remove and set aside.

Consejo del chef: Do not overcrowd the pan; cook in batches if necessary.

3

Make the ragout sauce

In the same skillet, add the crushed tomatoes and bay leaf. Bring to a simmer, then return the meatballs to the skillet. Simmer gently for 20 minutes. Check that the meatballs have reached an internal temperature of 160°F / 71°C by inserting a meat thermometer into the center of a meatball. They should be fully cooked and no longer pink inside.

Consejo del chef: Stir occasionally to prevent sticking.

4

Prepare the cannelloni filling

In a bowl, mix ricotta and Parmesan cheese. Fill each cannelloni tube with the cheese mixture using a piping bag or spoon.

Consejo del chef: Use a small spoon or a piping bag for easier filling.

5

Assemble the dish

Preheat the oven to 180°C (350°F). In a baking dish, spread a layer of the tomato meatball ragout. Arrange filled cannelloni tubes on top and cover with the remaining ragout. Sprinkle with mozzarella cheese.

Consejo del chef: Cover the dish with foil to prevent the top from drying out.

6

Bake the cannelloni

Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.

Consejo del chef: Let the dish rest for 10 minutes before serving to set the flavours.

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Trucos y consejos

<ul><li>Use fresh herbs for a vibrant flavour boost.</li><li>Ensure meatballs are uniformly sized for even cooking.</li><li>Cover the dish with foil to prevent drying out while baking.</li><li>Let the dish rest before serving for the best texture.</li></ul>

Sugerencias para servir

Serve these delicious cannelloni with a side of garlic bread and a fresh green salad to balance the richness of the dish. This meal pairs beautifully with a medium-bodied red wine like Chianti or a Canadian Pinot Noir. Cannelloni with meatball ragout can be prepared in advance and refrigerated for up to 2 days before baking. Leftovers reheat well and can be stored in an airtight container in the fridge for up to 3 days.
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