Pork, Veal and Beef Cannelloni Bake

    1 hour 40 minutes

    This dish uses lasagne sheets for the cannelloni and is best made with fresh pasta. You can substitute cannelloni tubes cooked according to packet directions, then follow the recipe.

    110 people made this

    Serves: 6 

    • 150g onion, peeled and coarsely grated
    • 100g celery, finely chopped
    • 60g carrot, peeled and coarsely grated
    • 2 tablespoons olive oil
    • 2 cloves garlic, crushed
    • 375g ground veal mince
    • 375g ground pork mince
    • 375g lean ground beef mince
    • 1/2 cup (125ml) white wine
    • 1 cup (250ml) beef stock
    • 2 teaspoons chopped fresh rosemary
    • 1 teaspoon dried Italian herbs
    • 1 bay leaf
    • salt to taste
    • ground black pepper to taste
    • 2 egg yolks
    • 30g butter
    • 1 1/2 tablespoons plain flour
    • 1 cup (250ml) milk
    • 1/4 teaspoon freshly ground nutmeg
    • 3/4 cup (90g) grated Parmesan cheese
    • 3 tablespoons chopped parsley
    • 4 cups (1 litre) passata or pureed tomatoes
    • 1/2 cup (125ml) thickened cream
    • 500g fresh lasagne sheets

    Preparation:1hour  ›  Cook:40min  ›  Ready in:1hour40min 

    1. Heat the olive oil in a deep frying pan. Add onion, celery and carrot and cook over moderate heat until softened. Add the garlic and cook 1 minute.
    2. Add veal, pork and beef. Cook, stirring occasionally, until meat is no longer pink. Add wine and reduce for 1 minute. Stir in stock. Add herbs, bay leaf and salt and pepper.
    3. Bring the mixture to the boil. Reduce heat, cover and simmer for 15 minutes. Uncover and reduce until almost dry. Discard bay leaf. Set aside to cool.
    4. Meanwhile, melt the butter in a saucepan set over moderately low heat. Whisk in flour for approximately 2 minutes.
    5. Whisk in milk, grated nutmeg and salt and pepper. Simmer, stirring occasionally, for 5 minutes or until thickened. Stir in parsley and 1/2 cup (60g) Parmesan cheese.
    6. Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the cheese and parsley sauce. Set aside.
    7. Combine the tomato sauce and cream, set aside.
    8. If needed, cut the lasagne sheets crosswise into 13cm lengths. In a pot of boiling salted water, cook the pasta a few at a time until al dente. This should take only a minute or two with fresh pasta.
    9. Transfer to a bowl of cold water. Spread the pasta in one layer on paper towels to drain.
    10. Spoon 3 tablespoons of the filling down the centre of one pasta sheet, and roll up to enclose the filing.
    11. Transfer the cannelloni, seam side down, to a well greased large baking dish.
    12. Repeat with the remaining lasagne sheets and filling, arranging in single layer. Ladle the tomato sauce over the cannelloni and sprinkle with the remaining Parmesan cheese.
    13. Bake at 200 degrees C for 10 minutes, or until bubbling. Run under the grill about 10cm from the heat for 2 minutes or until golden.

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    Reviews in English (83)


    Another reviewer put it very aptly...this is heaven on a plate! I doubled the garlic and the rosemary, added spinach and chopped mushrooms to the meat mixture, accidentally added the Bechamel Sauce in with the Tomato Sauce (to which I also added fresh basil, more wine ( a Pinot Grigio) and so I had to prepare a bit more of a roux... added that into the meat mixture, along with the egg yolks and more parsley. I used alot more Locatelli Romano cheese, in all places... and topped the dish with shredded Mozzarella before baking for 20 minutes. Holly, this is an exceptional recipe! I would encourage anyone with a bit of time on their hands to try it. It will not disappoint. I ended up turning my sauce for this dish into a Parma Rosa type of thing, and it was excellent. I also used the Manicotti Shell recipe from this site... and pulsed the meat mixture in my food processor for the type of cannelloni meat texture that I am accustomed to. What a deliciously light and rich (at the same time) dish we enjoyed! This was even better the next day! My family says I outdid myself here. Served with a 1986 Robert Mondavi Gamay Rose, a Caesar Salad and toasted Italian Bread smothered with Garlic Butter, also from Allrecipes. THANK YOU!!!!!!  -  18 Aug 2006  (Review from Allrecipes USA and Canada)


    this is so delicious! Thank you Holly. some changes I've made: it didn't seem right to me to cook vegetables first, before adding meats. so I cooked them separately and then mixed together. Instead of celery I added mushrooms( we're not big fans of cooked celery). I also used mozzarella cheese instead of parmesean which suits our tastes better. One other change I would make next time is use a little less of the tomato and whipping cream sauce over cannelloni, since the meat mixture is soooooo good and the sauce overpowers it a little. otherwise so wonderful. thank you so so much HOlly. My husband really liked it.  -  29 Sep 2005  (Review from Allrecipes USA and Canada)


    This was heaven on a plate! Took forever to make but it was worth it. I followed the recipe almost exactly except I used equal amounts of beef and pork and skipped the veal. I also added some extra garlic.  -  19 Aug 2006  (Review from Allrecipes USA and Canada)