Today’s recipe is bringing a whole new direction to the cannelloni world giving them a vertical direction. Baked in a pot filled with the most tasty Bolognese Sause you have tried and the most rich cheese sauce!

I tried this new method of cooking that makes it a lot easier to fill them up and the outcome is really delicious.

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For the bolognese sauce:
  • 1 tablespoon olive oil
  • 4 smoked bacon slices, finely chopped
  • 2 medium onions, finely chopped
  • 2 carrots, finely chopped
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, finely chopped
  • 2-3 sprigs rosemary, leaves picked and finely chopped
  • 500 gr beef mince
  • 800 gr tomatoes, chopped
  • 10 basil leaves picked, finely chopped
  • 1 teaspoon dried oregano
  • 1 red chilli, seeded and finely chopped (optional)
  • 125 ml red wine
  • 10 cherry tomatoes, sliced in half
For the cheese sauce:
  • 1 onion, cubed
  • 300 gr mushrooms
  • 2 leeks, chopped
  • 1/2 garlic clove, crushed
  • 1 tablespoon thyme
  • 1/2 teaspoon chilli flakes
  • 250 gr gruyere cheese
  • 200 gr parmesan cheese, freshly crushed
  • 100 ml cream fresh
  • 1 cannelloni pack


For the Bolognese sauce:
  • Put a large saucepan on a medium heat and add 1 tbsp olive oil. Add the bacon and fry for a few minutes until golden and crisp.
  • Reduce the heat and add the onion, carrot, celery, garlic and rosemary, then fry for 10 mins. Stir the vegetables often until it softens.
  • Increase the heat to medium-high, add the mince and cook stirring for 3-4 minutes until the meat is browned all over.
  • Add the wine and stir until all the alcohol evaporates.
  • Add the tomatoes, chopped basil, oregano, bay leaves, chili and cherry tomatoes. Stir with a wooden spoon, breaking up the tomatoes.
  • Bring to boil, reduce the heat to a gentle simmer and cover with a lid. Cook for 1 hour 15 minutes stirring occasionally, until you have a rich, thick sauce.
  • Check the seasoning and stir.
For the cheese sauce
  • Saute the onion cubes in a pan until brown.
  • Add the garlic, leeks and the mushrooms and let them evaporate all their liquids.
  • Reduce the heat and add all the cheese and cream fresh.
  • Add the spices and herbs and stir well until you have a nice sauce
For the cannelloni:
  • Arrange all cannelloni in the pan as in the picture.
  • Fill them up to half with the bolognese sauce.
  • Fill them up with the cheese sauce and cover the pot with some foil.
  • Bake them in preheated oven for 35 to 45 minutes at 180°C

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