Cannelloni, Garofalo – 250g

Cannelloni Garofalo with Slow-Cooked Beef & Porcini Ragù

Rich, deeply savoury slow-cooked beef and porcini mushroom ragù packed into Garofalo Cannelloni, smothered in béchamel and baked until golden and bubbling. A proper Italian Sunday bake.

Servings: 4

Ingredients

• 250 grams Garofalo Cannelloni
• 500 grams beef mince (15% fat)
• 30 grams dried porcini mushrooms
• 150 milliliters hot water (for soaking porcini)
• 1 onion, finely diced
• 2 celery stalks, finely diced
• 1 carrot, finely diced
• 3 garlic cloves, minced
• 400 milliliters tomato passata
• 150 milliliters red wine
• 3 tablespoons extra virgin olive oil
• 4 fresh thyme sprigs
• 2 bay leaves
• 600 milliliters whole milk
• 50 grams unsalted butter
• 50 grams plain flour
• 0.3 teaspoons nutmeg, freshly grated
• 80 grams Parmigiano Reggiano, finely grated
• 1 teaspoons salt
• 0.5 teaspoons black pepper

Steps

1. Soak the porcini: Place 30 grams dried porcini mushrooms in a small bowl and pour over 150 milliliters hot water (for soaking porcini). Leave to soak for 20 minutes 20:00. Once softened, drain and roughly chop, reserving the soaking liquid.

2. Build the soffritto: Heat 3 tablespoons extra virgin olive oil in a large heavy-based pan over medium heat. Add 1 onion, finely diced, 2 celery stalks, finely diced and 1 carrot, finely diced and cook gently for 8–10 minutes 10:00 until soft and translucent. Add 3 garlic cloves, minced and cook for a further 2 minutes.

3. Brown the beef: Increase the heat to high. Add 500 grams beef mince (15% fat) and cook, breaking it up with a wooden spoon, until deeply browned all over — about 6–8 minutes 08:00. Season with 1 teaspoons salt and 0.5 teaspoons black pepper.

4. Deglaze & simmer: Pour in 150 milliliters red wine and let it bubble for 45 minutes 45:00. Add the chopped porcini, the reserved soaking liquid (leave any grit behind), 400 milliliters tomato passata, 4 fresh thyme sprigs and 2 bay leaves. Stir well, reduce the heat to low, cover and simmer for 45 minutes until rich and thick.

5. Make the béchamel: In a separate saucepan, melt 50 grams unsalted butter over medium heat. Add 50 grams plain flour and stir constantly for 1–7 minutes 07:00 to form a paste. Gradually whisk in 600 milliliters whole milk, a little at a time, until smooth. Cook for 5–6 minutes, stirring, until thickened. Season with 0.3 teaspoons nutmeg, freshly grated, 1 teaspoons salt and 0.5 teaspoons black pepper.

6. Preheat & prep: Preheat your oven to 190°C (170°C fan). Remove the bay leaves and thyme from the ragù. Allow the filling to cool slightly — it should be thick and spoonable, not watery.

7. Fill the cannelloni: Spoon the ragù into a piping bag (or use a teaspoon) and carefully fill each tube of 250 grams Garofalo Cannelloni. Lay the filled cannelloni in a single layer in a lightly oiled baking dish.

8. Assemble & top: Pour the béchamel evenly over the cannelloni, ensuring all the tubes are well covered. Scatter 80 grams Parmigiano Reggiano, finely grated generously over the top.

9. Bake: Bake in the preheated oven for 35–40 minutes 40:00 until the top is golden and bubbling and the cannelloni are tender when pierced with a knife. Rest for 5 minutes before serving.

Buon Appetito!

Notes

Tips: The ragù can be made a day ahead and kept in the fridge — it actually improves overnight. If the ragù is too loose when filling, simmer uncovered for a further 10 minutes to reduce. A splash of the porcini soaking water adds incredible depth — just pour carefully to avoid the grit at the bottom. Leftovers reheat beautifully the next day.