Ingredients
For the Filling
- 20 cannelloni (or manicotti shells)
- 560 g (1 1/4 lb) lean ground beef
- 680 g (1 1/2 lb) ricotta cheese
- 1 large onion, finely chopped
- 2 eggs
- 1/2 cup grated Parmesan or Asiago cheese
- 1/2 glass red wine
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
For the Tomato Sauce
- 1 can (32 oz) Italian plum tomatoes
- Fresh basil, chopped (about 1/4 cup)
- Extra virgin olive oil
- Salt and pepper to taste
For Assembly
- Extra grated Parmesan cheese
Instructions
Prepare the Meat Filling
Heat extra virgin olive oil in a pan and sauté the chopped onion until soft.
Add the ground beef, season with salt and pepper, and cook for about 15 minutes.
Pour in the red wine and let it evaporate completely. Set aside to cool slightly.
Prepare the Tomato Sauce
In another pan, cook the plum tomatoes with a drizzle of olive oil, salt, pepper, and fresh basil.
Simmer for a few minutes until the sauce is well combined and slightly thickened.
Prepare the Ricotta Mixture
In a bowl, mix the ricotta cheese with the eggs, grated cheese, and a pinch of salt.
Add the cooked beef and mix until the filling is smooth and homogeneous.
Stuff the Cannelloni
Fill each cannelloni shell with the meat and ricotta mixture.
Arrange them side by side in a baking dish.
Assemble and Bake
Cover the cannelloni with the prepared tomato sauce.
Sprinkle generously with grated Parmesan cheese.
Bake in a preheated oven at 200°C (392°F) for about 15–20 minutes.
Serve
Serve hot, paired with a full-bodied Italian red wine.