Cannelloni with red sauce, Bechamel sauce and mincemeat

If we have to make a resume about the questions that the reader may have after seeing this title, we can divide it into 2 main ones: “What is Bechamel sauce?” and “Why does she think that her Bechamel recipe is more special?”. In order to find the answers to these questions or any other questions that you may have: you have to try the recipe. I also call this recipe “How I make my family happy  one time per year”… why I cook this just once every year? You will find out immediately.

    You will need:

  • 10 cannelloni tubes
  • 300gr mincemeat(beef/ beef and chicken mix)
  • 70gr butter
  • 100gr grated parmigiano
  • 4 spoons of flour
  • 900ml milk
  • One onion
  • Garlic
  • 200ml red sauce
  • Olive oil
  • Nutmeg, basil, salt and pepper

You have to boil some water with a pinch of salt and a drop of olive oil and to put the cannelloni tubes into the boiled water just for 4 minutes. After that you can keep the tubes warm by covering them with a dish towel.

You have to put in a pan 2 spoons of olive oil and 20 grams of butter. Saute the chopped onion (very very little pieces) and the chopped garlic, then add the mincemeat spiced with salt and pepper.

In my opinion, the secret of making this recipe is that everything has to be warm when you assemble the artwork. Why? Because the Bechamel sauce changes its texture if it gets cold. So here we reach the climax when if you do not tend to be a masochistic person (like me), you will do this step by step… not using your non-existent 3rd hand.

You have to put into another pan – The Pan Number 2 – 50 grams of butter and add little by little the flour till the flour and the butter become one (lovely). Add the milk little by little as well over the new lovely mix + a pinch a salt and a pinch of nutmeg. Boom, the Bechamel sauce is ready to be added over the meat from The Pan Number 1 + half of the quantity of parmigiano (I would recommend you to keep a little bit of sauce because you will need to add some over the cannelloni tubes, as one of the last steps). Fold in till everything becomes a blend that looks eatable.

Now it is time for The Pan Number 3 to step on stage. Here you just have to heat and spice the red sauce as you please.

Do you remember the singularity that I was talking about at the beginning of this post? On this point, you will find the explanation. And I know that maybe I should not add the olive oil when I boil the water anymore, but an Italian friend once told me “Olive oil is everything in this life” and I respect that doctrine with all my heart and all my appetite!!! So here it goes… prepare yourself for this moment when you will have to gobble the sticky tubes with the mix made by combining the meat with the Bechamel sauce. After accomplishing this task, arrange the cannelloni tubes on a oven tray covered with tinfoil. We add over them the remaining white sauce, the red sauce, the remaining parmigiano and the basil (yes, exactly in this order, you rebel! ).

Everything being said… and with a bit of luck, everything being done by you by now, put the artwork into the oven till… till… well, till you can consider that they are well done. Sorry, but it depends on each other’s oven. In the end, many thank to Laura Laurentiu for the idea of revolutionizing the traditional cannelloni recipe.


  1. Andra-Irina Vasile

    Thank you very much for your kind words! I truly appreciate that you took the time to leave this nice comment. I will try to add more and more recipes and to write honestly about how the art of cooking really feels like 🙂 Congratulations for your blog, too!

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