Cannelloni with Ground Meat Filling
The beef not only makes this pasta casserole nice and hearty, but also contributes significantly to our nutritional supply: High-quality protein is contained in high quantities in the meat and is important for our body as a building material in many different ways. The dish also supplies important B vitamins for the nerves and metabolism as well as easily digestible iron for blood formation.
Would you prefer to enjoy your casserole vegetarian? No problem! For example, replace the minced meat with boiled red lentils, some breadcrumbs and an egg.
- For the dough
- 400 grams Pastry flour
- ½ teaspoon salt
- 3 eggs
- 2 tablespoons vegetable oil
- 4 tablespoons cold water
- Pastry flour (for dusting)
Place all the ingredients for the dough in a bowl and knead until dough is smooth and firm. If it is too soft, add a little flour; if too firm, add water. Let rest 30 minutes covered in plastic wrap.
For the filling: Heat 3 tablespoons oil and sauté the ground meat briefly. Reduce the heat and add the onion. Sauté briefly and pour in 150 ml (approximately 2/3 cup) of red wine. Peel the carrot, garlic and parsnip, finely chop and add to the meat mixture along with the tomatoes. Cover and simmer gently over low heat for 30 minutes.
Stir frequently. If the sauce reduces too much, add a splash of wine. Season with salt, pepper, nutmeg and sugar. Remove from heat and let cool slightly. Preheat the oven to 190°C (approximately 375°F). Roll out the pasta into a very large rectangle on a lightly floured surface.
Brush an ovenproof dish with oil. Top the dough with the sauce and roll up lengthwise. Cut into 4-5 cm (1 1/2–2-inch) wide slices and place side by side, cut-sides down in the baking dish. Drizzle with some olive oil and bake in hot oven about 30 minutes or until golden brown. Serve sprinkled with chopped chives.