Greek Stuffed Cannelloni Bolognese (From Scratch)
A heavenly delicious homemade pasta dish of stuffed cannelloni. So easy to make, using only a crepe batter instead of the classic pasta making method!
- Prep time
- 20 min
- Cook time
- 1 hr 30 min
- Yield
- 9 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 tablespoons olive oil
- 1 small onion (minced)
- 700 grams / 1lb 8oz lean ground beef
- 1 bay leaf
- 1 tablespoon dried thyme
- 6-7 pieces of allspice
- a splash of red wine
- 1 large ripe tomato (diced)
- 4 tablespoons tomato paste
- 1/2 green bell pepper (finely chopped)
- 1 tablespoon (dried oregano)
- 200 grams /7 oz all-purpose flour
- 360 grams/ 12.6 oz milk
- 50 grams / 1.7 oz butter (melted)
- 4 medium-sized eggs
- a pinch of salt
- a pinch of sugar
- 200 ml full fat cream
- 100 grams / 3.5 oz grated cheese (Gruyere, Romano, or Parmesan)
Instructions
- 1
For The Bolognese Sauce:
- 2
Heat olive oil in a medium-sized cooking pot over high heat.
- 3
Add the onion and cook until softened and golden in color.
- 4
Add the ground beef along with all the spices.
- 5
Break the meat apart using a wooden spoon.
- 6
Poor in the wine and wait until it evaporates completely.
- 7
Stir in the diced tomato, tomato paste, and green bell pepper.
- 8
Cook for a minute or two and pour in enough water to cover the meat.
- 9
Reduce heat to medium and simmer for about an hour. Or until sauce thickens sufficiently.
- 10
For The Crepes:
- 11
In a mixing bowl add the flour, salt, and sugar.
- 12
Pour in half of the milk at first while whisking constantly until smooth paste forms. And then pour in the remaining milk.
- 13
Add the eggs and melted butter and whisk until thoroughly combined.
- 14
If any lumps have formed pass the crepe batter through a sieve.
- 15
Heat a non-stick pan (or a crepe pan) over medium-high heat.
- 16
Dip a paper towel in some canola or frying oil and use it to slightly grease the pan.
- 17
When the pan is hot enough (but not smoky hot) add a big spoonful of the crepe batter (using a ladle) in the center of the pan and with quick circular moves, spread the batter evenly in the pan to form a very thin layer.
- 18
Count to 10 and with a flat wooden spoon gently scrape the edges to see if the crepe is cooked enough to be flipped.
- 19
Flip the crepe with your hands and cook for 10-15 seconds more.
- 20
Set crepes aside in a pile.
- 21
For The Cannelloni:
- 22
Preheat oven to 230°C / 446°F.
- 23
Lay a crepe on your working surface and place 2-3 tablespoons of the bolognese sauce at the bottom.
- 24
Fold the sides and roll the crepe in order to create a cannelloni.
- 25
Place the cannelloni's in a pan and pour the cream all over.
- 26
Sprinkle the grated cheese on top.
- 27
Bake for about 30 minutes or until golden in color.