This recipe was inspired by my adventures in Catalonia, where I devoured this amazing dish! Time to make your own at home!
Ingredients
Ragu Filling
1/4 cup Olive Oil
1 Spanish Onion chopped
2 Garlic Cloves minced
1 Carrot finely chopped
1 Celery finely chopped
1 cup Diced Tomatoes
8 oz Ground Beef
8 oz Ground Pork
3 oz Jamon Serrano or Prosciutto finely chopped
1 tsp Ground Nutmeg
Salt & Pepper
Bechamel Sauce
4 tbsp Unsalted Butter
3 tbsp All Purpose Flour
2 cups Whole Milk
1/4 tsp Ground Nutmeg
Salt & Pepper
1/2 cup Parmigiano Reggiano or Manchego
Assembly
Cooking Spray
20 Canelons Pasta Sheets or 3 fresh lasagna sheets cut into 5 x 6 inch rectangles
4 oz Parmigiano Reggiano or Manchego grated
Instructions
Heat oil in a large skillet over medium heat. Once hot add onions and garlic. Lower heat and cook until onions begin to caramelize, about 10 minutes. Add tomatoes, carrot and celery then continue cooking while stirring until tender, 8-10 minutes.
Add the ground beef & pork then raise the heat to medium, and cook 10 minutes, stirring frequently. Once cooked through add chopped Jamon Serrano, nutmeg and salt and pepper. Stir to combine.
Let the mixture cool for 10-15 minutes then add to a food processor then blitz for 20-30 seconds until a smooth mixture forms. Set aside.
Preheat oven to 400 F.
In a medium saucepan, melt the butter over medium heat. When the butter is melted, stir in the flour and cook until it bubbles and looks foamy, about 5 minutes. Add the milk and bring to a simmer, whisking almost constantly until the sauce thickens, 8 to 10 minutes. Stir in the parmesan, nutmeg and salt and pepper to taste.
Bring a large pot of salted water to boil. Add the pasta and cook to al dente, about 6 minutes. Drain and pat dry between clean kitchen towels.
Spoon a small amount of meat mixture along one side of each wrapper, covering no more than one-third of its surface, then carefully roll each one into a tube, starting from the meat side. As canalons are filled, place them seam side down, side by side, in a greased baking dish just big enough to hold them.
Pour the bechamel over the canelons, then scatter on the Manchego cheese. Bake the canelons until browned and bubbling, about 20 minutes. Let cool for 5 minutes then serve.
Looks amazing! I love how you included some jamón serrano, that's definitely going the extra mile for an authentic touch. What kind of wine do you think would pair well with this?
20 Canelons Pasta Sheets or 3 fresh lasagna sheets cut into 5 x 6 inch rectangles
4 oz Parmigiano Reggiano or Manchego grated
Instructions
Heat oil in a large skillet over medium heat. Once hot add onions and garlic. Lower heat and cook until onions begin to caramelize, about 10 minutes. Add tomatoes, carrot and celery then continue cooking while stirring until tender, 8-10 minutes.
Add the ground beef & pork then raise the heat to medium, and cook 10 minutes, stirring frequently. Once cooked through add chopped Jamon Serrano, nutmeg and salt and pepper. Stir to combine.
Let the mixture cool for 10-15 minutes then add to a food processor then blitz for 20-30 seconds until a smooth mixture forms. Set aside.
Preheat oven to 400 F.
In a medium saucepan, melt the butter over medium heat. When the butter is melted, stir in the flour and cook until it bubbles and looks foamy, about 5 minutes. Add the milk and bring to a simmer, whisking almost constantly until the sauce thickens, 8 to 10 minutes. Stir in the parmesan, nutmeg and salt and pepper to taste.
Bring a large pot of salted water to boil. Add the pasta and cook to al dente, about 6 minutes. Drain and pat dry between clean kitchen towels.
Spoon a small amount of meat mixture along one side of each wrapper, covering no more than one-third of its surface, then carefully roll each one into a tube, starting from the meat side. As canalons are filled, place them seam side down, side by side, in a greased baking dish just big enough to hold them.
Pour the bechamel over the canelons, then scatter on the Manchego cheese. Bake the canelons until browned and bubbling, about 20 minutes. Let cool for 5 minutes then serve.
This traditional Catalan cannelloni "canelons" recipe looks incredible! Has anyone tried adding a layer of creamy béchamel sauce on top for an extra indulgent touch? Can't wait to make this for a special dinner!
Time to make your own at home!
Ingredients
Pair with a fresh salad and dig in!
Can't wait to make it. Thanks for sharing! 
