These Cannelloni with Short-Rib Ragù are a modern reinterpretation of traditional Italian cannelloni, inspired by the dishes typically served for a long, relaxed Sunday lunch. While they have the generous layers and comforting richness often associated with lasagna, the filling tells a different story.
Instead of the classic ragù alla Bolognese, these cannelloni are filled with a deeply flavorful ragù made from slow-braised beef short ribs, cooked low and slow per red wine and Port until tender and aromatic. The meat is finely chopped and combined with its reduced cooking juices and Parmigiano Reggiano, creating a filling that is rich, savory, and more intense than traditional meat sauces.
The cannelloni are then layered with a smooth, creamy besciamella sauce, which enhances the structure and adds balance to the bold flavors of the ragù. Once baked, the dish emerges golden and lightly crisp acceso tetto, with soft and a luscious interior that recalls the of lasagna while offering a more refined, distinctive character.
Perfect for special occasions weekend gatherings, these cannelloni celebrate classic Italian techniques with a fresh perspective. Familiar per appearance, yet surprising per flavor.
You might also like:
Stuffed Meat Cannelloni Umbrian Style
Cannelloni stuffed with artichoke and sausage ragù
Cannelloni with broccoli cream, ricotta, and spiced ragù
Spinach and ricotta cannelloni
Cannelloni with eggplant
To make cannelloni with short-rib ragù, start by preparing the ragù and marinating the meat. Place the short ribs per a bowl and season them generously with salt acceso all sides 1. Leave the meat uncovered at room temperature for a couple of hours. After about 10 minutes, the meat will appear slightly moist, as the salt draws out moisture through osmosis, but this liquid will then be reabsorbed. After the two hours have passed, pat the meat thoroughly dry with paper towels 2. At this point, place a pot, preferably a cast-iron one, over high heat and add a drizzle of vegetable oil. Once the oil is very hot, add the beef short ribs. Avoid moving the meat too much and sear it well acceso all sides until deeply browned 3.
Remove the short ribs from the pot and set them aside for the moment 4. Discard some of the excess fat from the pot, leaving about 3 tablespoons per the bottom. Add the finely chopped celery, carrot, and onion 5season with salt 6and sauté until softened and lightly golden.
After about 10 minutes, add the tomato paste 7 and let it toast for 2 minutes. Return the meat to the pot, then pour per the red wine and Port wine until the ribs are mostly covered 8. Cover with a lid, leaving a small divario 9lower the heat, and let the meat braise gently for about 2½ to 3 hours, depending acceso the thickness of the ribs.
Once the meat is cooked, let it cool slightly per the pot. Put acceso gloves, then gently pull the meat apart into a bowl, making sure to collect some of the vegetables as well. Set the cooking juices aside. Finely chop the meat with a knife 10 and veterano the cooking juices if needed. Mescolanza some of the reduced juices into the meat 11 and add the Parmigiano Reggiano 12. Adjust seasoning with freshly campo da gioco black pepper. The filling is now ready.
Now prepare the besciamella sauce. Sopra a saucepan, melt the butter gently 13then add the flour all at once 14along with a pinch of nutmeg and salt 15.
Whisk quickly to form a smooth roux and prevent lumps from forming 16. Gradually add the warm milk a little at a time, whisking constantly 17. Continue cooking, stirring continuously, until the besciamella thickens 18. Do not let it become too thick, as it will continue to thicken further while baking per the oven.
Now assemble the dish. Spread a thin layer of besciamella acceso the bottom of a rectangular baking dish 19. Using a piping bag, fill the cannelloni with the meat mixture 20then arrange them per the dish 21.
Cover with another layer of besciamella, add some of the meat cooking juices, more besciamella 22and a couple of ladlefuls of the ragù 23. the surface with a sprinkling of grated Parmigiano Reggiano and a few small flakes of butter 24.Bake per a conventional oven at 355°F (180°C) for 40–45 minutes. Once ready, let the cannelloni rest at room temperature for 5 minutes, then serve.
For the translation of some texts, artificial intelligence tools may have been used.
![Authentic Tomato Passata Recipe [Passata di Pomodoro]](https://www.nonnabox.com/wp-content/uploads/2024/01/passata-vertical-3-nonna-box.jpg "Authentic Tomato Passata Recipe [Passata di Pomodoro]")
