Spanish Canelones with Meat Filling

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Ingrediënten

De bereidingswijze

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1. 1

   Heat olive oil in a large pan over medium heat.

   Ongeveer 2 min

2. 2

   Add the chopped yellow onion and cook until softened, about 5 minutes.

   Ongeveer 5 min

3. 3

   Stir in the minced garlic and cook for another minute until fragrant.

   Ongeveer 1 min

4. 4

   Add the ground beef and ground pork to the pan. Break up the meat with a spoon and cook until browned, about 8-10 minutes.

   Ongeveer 10 min

   Tip van de kok: Drain any excess fat from the pan if needed.

5. 5

   Pour in the red wine and scrape up any browned bits from the bottom of the pan. Let it simmer until the wine has mostly evaporated, about 3 minutes.

   Ongeveer 3 min

6. 6

   Stir in the crushed tomatoes, salt, and black pepper. Reduce the heat to low, cover, and let the filling simmer for 20 minutes, stirring occasionally.

   Ongeveer 20 min

   Tip van de kok: This allows the flavors to meld together.

7. 7

   Meanwhile, prepare the canelones pasta sheets according to package instructions. If using dried sheets, boil them in salted water until al dente. Drain and lay them flat on a clean kitchen towel.

   Ongeveer 10 min

   Tip van de kok: Be careful not to overcook the pasta, as it will bake further in the oven.

8. 8

   To make the bechamel sauce, melt the butter in a medium saucepan over medium heat.

   Ongeveer 2 min

9. 9

   Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.

   Ongeveer 2 min

   Tip van de kok: This helps cook out the raw flour taste.

10. 10

    Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to your desired consistency, about 5-7 minutes.

    Ongeveer 7 min

    Tip van de kok: Keep whisking to prevent the sauce from sticking to the bottom.

11. 11

    Season the bechamel sauce with nutmeg, salt, and black pepper.

    Ongeveer 1 min

12. 12

    Preheat your oven to 180°C (350°F).

    Ongeveer 10 min

13. 13

    Spread a thin layer of bechamel sauce on the bottom of a large baking dish.

    Ongeveer 1 min

14. 14

    Lay a canelones pasta sheet flat and spoon a portion of the meat filling along one edge. Roll up the pasta sheet tightly.

    Ongeveer 10 min

    Tip van de kok: Don't overfill the canelones to prevent them from bursting.

15. 15

    Place the rolled canelones seam-side down in the prepared baking dish.

16. 16

    Repeat with the remaining pasta sheets and filling until the baking dish is full.

17. 17

    Pour the remaining bechamel sauce evenly over the canelones, ensuring they are well covered.

    Ongeveer 1 min

18. 18

    Sprinkle the grated parmesan cheese over the top.

    Ongeveer 1 min

19. 19

    Bake for 25-30 minutes, or until the sauce is bubbly and the cheese is golden brown.

    Ongeveer 30 min

    Tip van de kok: You can broil for the last few minutes for extra browning if desired.

20. 20

    Let the canelones rest for a few minutes before serving.

    Ongeveer 5 min

    Tip van de kok: This helps the dish set and makes it easier to serve.