Beef Ragu Italian Cannelloni

What you’ll need:

  • 8 dried cannelloni tubes
  • 10g of Parmesan, finely grated
  • A disposable piping bag

Beef Ragu

  • 3 tbsp of olive oil
  • 500g of beef mince, or 250g of beef mince and 250g of pork mince (recommended for best flavor!)
  • 1 onion, finely diced
  • 2 garlic cloves, sliced
  • 1 stick of celery, finely diced
  • 100ml of red wine
  • 1 bay leaf
  • 2 400g tins of chopped tomatoes
  • 75ml of whole milk
  • salt
  • freshly ground black pepper
  • Bechamel Sauce 500ml


  1. Begin by making the filling. Add 2 tablespoons of olive oil to a large pan and fry off the mince until browned and starting to crisp up a little
  2. Remove the mince from the pan then add another tablespoon of oil with the onion, garlic, celery and a pinch of salt. Sweat until soft, about 8 minutes.
  3. Add the mince back into the pan along with the wine and bay leaf. Cook until the wine has reduced by half then add the tomatoes and milk. Leave on a low heat to simmer for an hour.
  4. When ready, the ragu should have a thick velvety texture; not too loose to fit in a piping bag, but not too dry otherwise it won't cook the pasta. When you're happy with the texture, preheat an oven to 180°C/gas mark 4. Let the sauce cool down slightly before using your piping bag.
  5. Prepare your piping bag to fill them. Once you have a dish full of ragù-filled pasta tubes, spoon any leftover ragu into the dish around the edges of the pasta, then top with the béchamel sauce and cover in grated Parmesan.
  6. Bake the cannelloni for 25 minutes with a foil cover. Following this remove the foil cover and bake for a further 10-15 minutes until golden and bubbling, then serve.

Buon Appetito!