Entree: Andorra – Central Culinary Region – Canelons (Baked pasta tubes filled with seasoned ground meat and covered in béchamel and tomato sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 40 min

Additional 5 min

Total 1 hr 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 12 dried cannelloni tubes (approx. 8 oz (225 g))
- 1 lb (454 g) mixed ground pork and beef
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, finely chopped (about 6 oz (170 g))
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 1/2 cup (120 ml) dry white wine
- 1 can crushed tomatoes, 14 oz (400 g)
- 2 tbsp (30 g) tomato paste
- 1 large egg, beaten (approx. 1 3/4 oz (50 g))
- 2 tbsp (6 g) chopped fresh parsley
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 4 tbsp (57 g) unsalted butter (for béchamel)
- 4 tbsp (30 g) all-purpose flour (for béchamel)
- 3 cups (720 ml) whole milk, warmed (for béchamel)
- Pinch nutmeg (about 1/8 tsp (0.5 g))
- 1 cup (100 g) grated Parmesan or aged Manchego
- 1-2 tbsp (15-30 ml) olive oil for drizzling before baking

Show original ingredient measurements

- 12 dried cannelloni tubes (approx. 8 oz (225 g))
- 1 lb (454 g) mixed ground pork and beef
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, finely chopped (about 6 oz (170 g))
- 2 cloves garlic, minced (about 6 g)
- 1/2 cup (120 ml) dry white wine
- 1 can crushed tomatoes, 14 oz (400 g)
- 2 tbsp (30 g) tomato paste
- 1 large egg, beaten (approx. 50 g)
- 2 tbsp (6 g) chopped fresh parsley
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 4 tbsp (57 g) unsalted butter (for béchamel)
- 4 tbsp (30 g) all-purpose flour (for béchamel)
- 3 cups (720 ml) whole milk, warmed (for béchamel)
- Pinch nutmeg (about 1/8 tsp / 0.5 g)
- 1 cup (100 g) grated Parmesan or aged Manchego
- 1-2 tbsp (15-30 ml) olive oil for drizzling before baking

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch (23x33 cm) baking dish.
2. Heat 2 tbsp (30 ml) olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and cook 30 seconds until fragrant. Add the mixed ground pork and beef and brown, breaking up any lumps, until no longer pink, about 6–8 minutes.
4. Pour in 1/2 cup (120 ml) dry white wine to deglaze, scraping up browned bits. Cook 2–3 minutes until wine reduces slightly.
5. Stir in the crushed tomatoes 14 oz (400 g) and tomato paste 2 tbsp (30 g). Season with 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper. Reduce heat and simmer until thickened, about 10–15 minutes. Remove from heat and let cool slightly.
6. When the ragù has cooled a little, stir in the beaten egg (approx. 1 3/4 oz (50 g)) and chopped parsley 2 tbsp (6 g) to bind the filling. Taste and adjust seasoning.
7. Meanwhile make the béchamel: melt 4 tbsp (57 g) butter in a saucepan over medium heat. Whisk in 4 tbsp (30 g) flour and cook 1–2 minutes without browning. Gradually whisk in warmed milk 3 cups (720 ml) until smooth. Simmer gently, whisking, until thickened to a pourable cream, about 5–7 minutes. Season with a pinch nutmeg (0.018 oz (0.5 g)), salt and pepper.
8. Spoon a thin layer of tomato ragù into the bottom of the prepared dish. Carefully fill each cannelloni tube with the meat mixture (use a piping bag or small spoon) and lay tubes in a single layer in the dish.
9. Pour the béchamel evenly over the filled tubes, then spoon remaining tomato ragù over the top. Sprinkle 1 cup (100 g) grated cheese evenly over everything and drizzle 1–2 tbsp (15–30 ml) olive oil.
10. Bake at 375°F (190°C) until bubbly and golden on top, about 25–30 minutes. Let rest 5 minutes before serving. Serve hot, garnished with extra parsley if desired.

1. Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch (23x33 cm) baking dish.
2. Heat 2 tbsp (30 ml) olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and cook 30 seconds until fragrant. Add the mixed ground pork and beef and brown, breaking up any lumps, until no longer pink, about 6–8 minutes.
4. Pour in 1/2 cup (120 ml) dry white wine to deglaze, scraping up browned bits. Cook 2–3 minutes until wine reduces slightly.
5. Stir in the crushed tomatoes 14 oz (400 g) and tomato paste 2 tbsp (30 g). Season with 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper. Reduce heat and simmer until thickened, about 10–15 minutes. Remove from heat and let cool slightly.
6. When the ragù has cooled a little, stir in the beaten egg (approx. 50 g) and chopped parsley 2 tbsp (6 g) to bind the filling. Taste and adjust seasoning.
7. Meanwhile make the béchamel: melt 4 tbsp (57 g) butter in a saucepan over medium heat. Whisk in 4 tbsp (30 g) flour and cook 1–2 minutes without browning. Gradually whisk in warmed milk 3 cups (720 ml) until smooth. Simmer gently, whisking, until thickened to a pourable cream, about 5–7 minutes. Season with a pinch nutmeg (0.5 g), salt and pepper.
8. Spoon a thin layer of tomato ragù into the bottom of the prepared dish. Carefully fill each cannelloni tube with the meat mixture (use a piping bag or small spoon) and lay tubes in a single layer in the dish.
9. Pour the béchamel evenly over the filled tubes, then spoon remaining tomato ragù over the top. Sprinkle 1 cup (100 g) grated cheese evenly over everything and drizzle 1–2 tbsp (15–30 ml) olive oil.
10. Bake at 375°F (190°C) until bubbly and golden on top, about 25–30 minutes. Let rest 5 minutes before serving. Serve hot, garnished with extra parsley if desired.