Cannelloni au gratin stuffed with bolognese Ingredients: 1- onion- 1- carrot- 1- tomato- 50 cl of- red wine- 1 tablespoon of- sugar olive oil pepper salt balsamic vinegar grated cheese- 1 can of- canneloni to stuff- 2 stalks of- celery- 2 cloves of- garlic- 1 can of- peeled tomatoes- 250 g of - minced meat For the béchamel: - 50 g of - butter - 50 g of - flour pepper saltnutmeg- 50 cl of milk.
Utensils: 1 salad bowl - 1 gratin dish - 1 knife - 1 set of 3 frying pans - 1 lid 1 brush - 1 piping bag best piping bags - 1 wooden spoon 1 saucepan - 1 kitchen whisk whisks - buy 1 pitter 1 14 mm fluted or plain nozzle - 1 small spoon- 1 kitchen scale scales- 1 dish-
Total time:
1h20
Preparation:
1 hour -
Cooking:
20 min
Phase 1
Cut the onion, garlic, celery, carrot and tomato into small cubes.
Phase 2
In a hot pan pour a little olive oil.
Phase 3
Add the onion and garlic.
Phase 4
Cover and leave to brown for a few minutes. Add the carrot and celery,cook for about 10 minutes with the lid on.
Phase 5
Then add the diced tomatoes, the minced meat and 10 cl of red wine.
Phase 6
Add salt and pepper.
Phase 7
Cover 10 min.
Phase 8
Add the peeled tomatoes and their juice, the wine and cook for 30 minutes over low heat.
Phase 9
Adjust the seasoning, add a little sugar to break the acidity of the tomatoes.
Phase 10
If the sauce is not liquid enough, add a little water.
Phase 11
At the end add a few drops of balsamic vinegar.
Phase 12
Fill the cannelloni with sauce using a small spoon or a piping bag and place them in a square dish.
Phase 13
Then pour the remaining tomato sauce over it.
Phase 14
Make the béchamel: melt the butter over low heat, then remove the heat and add the flour and stir.
Phase 15
Return to low heat and gradually pour in the milk.
Phase 16
Whisk until thickened.
Phase 17
Pour the béchamel over the cannelloni then add cheese according to your taste (gruyère, emmental, tomme de savoie, parmesan...).
Phase 18
Cook for 20 min at 210°C (thermostat 7).
Utensils: 1 salad bowl - 1 gratin dish - 1 knife - 1 set of 3 frying pans - 1 lid 1 brush - 1 piping bag best piping bags - 1 wooden spoon 1 saucepan - 1 kitchen whisk whisks - buy 1 pitter 1 14 mm fluted or plain nozzle - 1 small spoon- 1 kitchen scale scales- 1 dish-
Total time:
1h20
Preparation:
1 hour -
Cooking:
20 min
Phase 1
Cut the onion, garlic, celery, carrot and tomato into small cubes.
Phase 2
In a hot pan pour a little olive oil.
Phase 3
Add the onion and garlic.
Phase 4
Cover and leave to brown for a few minutes. Add the carrot and celery,cook for about 10 minutes with the lid on.
Phase 5
Then add the diced tomatoes, the minced meat and 10 cl of red wine.
Phase 6
Add salt and pepper.
Phase 7
Cover 10 min.
Phase 8
Add the peeled tomatoes and their juice, the wine and cook for 30 minutes over low heat.
Phase 9
Adjust the seasoning, add a little sugar to break the acidity of the tomatoes.
Phase 10
If the sauce is not liquid enough, add a little water.
Phase 11
At the end add a few drops of balsamic vinegar.
Phase 12
Fill the cannelloni with sauce using a small spoon or a piping bag and place them in a square dish.
Phase 13
Then pour the remaining tomato sauce over it.
Phase 14
Make the béchamel: melt the butter over low heat, then remove the heat and add the flour and stir.
Phase 15
Return to low heat and gradually pour in the milk.
Phase 16
Whisk until thickened.
Phase 17
Pour the béchamel over the cannelloni then add cheese according to your taste (gruyère, emmental, tomme de savoie, parmesan...).
Phase 18
Cook for 20 min at 210°C (thermostat 7).