Italian Beef Cannelloni

14 Apr 2021

Let us transport you to the bustling streets of Rome with this irresistible cannelloni recipe!


  • 8 dried cannelloni tubes
  • 500g beef mince
  • 3 tablespoons olive oil
  • 450ml whole milk
  • 100ml red wine
  • 1 chopped onion
  • chopped garlic cloves
  • 1 chopped stick of celery
  • tins chopped tomatoes
  • 25g butter
  • 25g flour
  • grated nutmeg
  • 10g grated Parmesan
  • salt and pepper to taste



  1. Warm 2 tablespoons of the olive oil in a large pan, add the beef and fry until brown.
  2. Set the beef aside, add the rest of the olive oil to the pan and fry the onion, garlic, and celery until soft.
  3. Add the beef back to the pan, add the red wine and cook till half reduced.
  4. Add the tomatoes and 100ml of the milk, simmer for 1 hour.
  5. To create a sauce, heat the butter and flour in a pan to create a paste, cook for a few minutes.
  6. Whisk in the rest of the milk, add the nutmeg and simmer for 5 minutes.
  7. Heat the oven to 180°C.
  8. Use a piping bag to fill the cannelloni tubes with the beef mixture and place them in an oven proof dish.
  9. Spoon the leftover beef mixture into the dish (over the cannelloni tubes), and then top with your sauce and finish with the parmesan.
  10. Bake for 45 minutes.
  11. Serve and enjoy!