Cannelloni a la Bolognese


Cannelloni a la anything is a show stopper – a family feast in one splendid dish.

This Bolognese version is delicious, filling and satisfying, yet still so moreish.

The filling takes time and is best made the day before – the flavour develops and intensifies as it cools.

Using Chaloner’s home-style Italian pasta sauces makes assembling the cannelloni on the day an absolute breeze, while at the same time maximizing the depth of flavour.

I made two large dishes – each is enough to serve 6-8 people.

I suggest making the full recipe, as this cannelloni freezes excellently.

If you know you want to serve one dish and freeze the other:

Assemble both. Pop the one in the oven and the other one straight in the freezer (covered of course).

Leftovers also freeze well – but I doubt there will be any!

Cannelloni a la Bolognese Ingredients

2 Tbsp. Chaloner Premium Extra Virgin Olive Oil

500 g Pork mince

1 kg Beef mince

6 cloves of garlic, finely chopped

2 onions, finely chopped/diced

3 carrots, finely chopped/diced

2 sticks of celery, finely chopped/diced

3 x 400 g tins of quality whole peeled tomatoes (I used Woolworths)

1 Tbsp. each Rosemary, Thyme, Basil or mixed herbs (I used Woolworths Freeze-dried)

3 Tbsp. Chaloner Balsamic vinegar

500 g Quality Cannelloni (I used Rummo)

2 x 450 g jar Chaloner Basil & Oreganum Pasta Sauce

2 x 450 g jar Chaloner Arrabiata Pasta Sauce

200 g Mature Cheddar (I used 50/50 Dalewood Fromage Huguenot & Boland cheese), grated

Sea salt and freshly ground black pepper

Cannelloni Bolognese
Homemade Cannelloni
pasta sauce

Cannelloni a la Bolognese Method

The day before: make the Bolognese filling

Preheat the oven to 160ºC

Put a large casserole pan on a medium-high heat and add the olive oil.

Add all the finely chopped veg, the herbs and 1 tsp. salt. Cook with the lid ajar for 20 to 25 minutes, or until softened and just turning golden, stirring occasionally, and adding splashes of water if needed.

Stir in the mince with another 1 tsp. salt; turn the heat up to high and cook for 10 to 15 minutes, or until browned all over, stirring and breaking it up with a wooden spoon as you go.

Add the tomatoes, 1 tin-full of water, 1 tsp. salt and 1 tsp. pepper.

Squash the tomatoes to break them up and mix thoroughly.

Cover with a lid then place in the oven for 2 ½ hours, removing the lid and giving it a stir halfway.

For the last half hour, remove the lid so that it can reduce – you don’t want it too saucy.

Remove from the oven and stir in the balsamic vinegar.

Taste and season to perfection.

Allow to cool completely, cover, and place in the fridge.

arrabiata sauce
arrabiata pasta
pasta bake
pasta al forno
On the day: Assemble the Cannelloni

Use a butter knife to fill the cannelloni tubes with the Bolognese and arrange them snugly (in a single layer) in two large oven dishes.

Pour 1 jar of Basil & Oreganum pasta sauce over the cannelloni in each dish. Spread out evenly

Sprinkle over a pinch of salt.

Pour 1 jar of Arrabiata pasta sauce over the cannelloni in each dish and spread out evenly.

Cover with 100 g grated cheese for each dish

Place in the oven for about 30 minutes – remove to check if the pasta is cooked.

If not, put it back in and check every 5 minutes until the pasta is cooked to your liking.

Serve with a simple mixed bitter leaf salad tossed in Chaloner Premium EVOO and Balsamic Vinegar