Veal ragù cannelloni

veal-ragu-cannelloni

Veal ragù cannelloni

WITH LEMON & PARMESAN


This is cannelloni, but not like you’ve seen before! I’m swapping out the traditional slow-cooked tomato ragù for a sauce that is creamy, comforting and perfect for a weekend treat. It’s similar to a bechamel sauce, but we’re packing it with flavour. For the mince, I’ve gone for a mix of rose veal and pork shoulder here. Good British rose veal is a really smart and sustainable choice of meat, but is chronically underused here in the UK. Now, the sauce might look like it’s split a little when you take it out of the oven, but this is actually what we’re looking for – the milk in the sauce creates amazing, ricotta-like curds as it cooks. Finally, although it will be a struggle, it really is important to let the cannelloni rest after baking, as it makes it much easier to portion up – so give it a full 30 minutes!
SERVES   4
TIME   0
Difficulty   SHOWING OFF
NUTRITION PER SERVING

22


Calories

23
2


Fat

23
2


Saturates

23
2


Protein

23
2


Carbs

23
2


Sugars

23
2


Salt

23
2


Fibre

23

Ingredients

2 onions

2 cloves of garlic

2 onions

2 cloves of garlic

2 onions

2 cloves of garlic

2 sticks of celery

2 medium leeks

Methods

Preheat the oven to 160ºC/325ºF/gas 3.
Peel and finely chop the onions, garlic and celery. Cut off the green part of the leeks (save for making stock or soup), then trim, wash and finely chop the white part. Peel and chop the potatoes into ½cm dice.
Place the butter and 1 tablespoon of oil into a large pan over a low heat, add the onion,