CANNELLONI

BOLOGNESE
WITH MEAT RAGOUT
20 min

60 min

prep

cook

serves

MEAT RAGOUT

2 tablespoons extra-virgin olive oil

10 ounces finely diced pancetta or bacon
2 pounds lean ground beef, pork, or veal,
at room temperature
cup finely chopped onions
4 large garlic cloves, finely minced
4 cups marinara sauce*
2 cups low-sodium beef, chicken or vegetable broth

2 cups red wine

4 fresh oregano sprigs, or 2 tablespoons dried
2 fresh or dried bay leaves
tablespoon (or more) red pepper
flakes
1 tablespoon granulated sugar
Coarse salt and freshly ground
black pepper

MEAT RAGOUT

2 tablespoons extra-virgin olive oil

10 ounces finely diced pancetta or bacon
2 pounds lean ground beef, pork, or veal,
at room temperature
cup finely chopped onions
4 large garlic cloves, finely minced
4 cups marinara sauce*
2 cups low-sodium beef, chicken or vegetable broth

2 cups red wine

4 fresh oregano sprigs, or 2 tablespoons dried
2 fresh or dried bay leaves
tablespoon (or more) red pepper
flakes
1 tablespoon granulated sugar
Coarse salt and freshly ground
black pepper

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little at a time and cook until golden brown and all juices have completely evaporated after each addition (the more the meat browns the more bits will form in the bottom of the pan, adding a richer and
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and gently simmer 40 minutes, stirring occasionally; if sauce gets too thick, add additional broth and/or
wine in half-cup increments Stir in sugar and adjust seasoning with salt, pepper and additional red
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Simmer Meat Ragout and keep warm until ready to assemble as instructed in the Everyday
2ECIPE

PASTA

PASTA

Cook Pasta 5 minutes in a large pot of boiling and salted water over high heat until tender
enough to handle but not cooked through, since they will continue cooking when filled and
baked Delicately transfer to a colander and rinse under cold water to cool Drain well,
DRIZZLEORBRUSHTOCOATWITHAFEWDROPSOFOLIVEOIL

Cook Pasta 6 minutes in a large pot of boiling and salted water over high heat until al dente
$ELICATELYTRANSFERTOACOLANDERANDRINSEUNDERCOLDWATERTOCOOL$RAINWELLDRIZZLEOR
brush to coat with a few drops of olive oil Place pasta tubes flat on a clean cutting board
Slice the tubes horizontally, on a sharp angle to achieve 5 tubes of each of the following
sizes: 5-4-3-2 and 1 inch Trim to accentuate the sharpness of the edges if necessary

GARNISH

GARNISH

2 eight-ounce package cannelloni or manicotti pasta

Coarse salt
1 tablespoon extra-virgin olive oil

1 cups freshly grated Parmesan cheese

cup loosely packed fresh basil leaves
*Jarred or basic recipe on page 220

CANNELLONI
BOLOGNESE
WITH MEAT RAGOUT
35 min

60 min

prep

cook

serves

*Jarred or basic recipe on page 220

2 eight-ounce package cannelloni or manicotti pasta

Coarse salt
1 tablespoon extra-virgin olive oil

Parmesan Tuiles
1 cups freshly grated Parmesan cheese

Fried Basil Leaves

cup loosely packed fresh basil leaves

Vegetable oil for frying such as
canola, corn or peanut

Prepare Parmesan Tuiles: Preheat oven to 325 degrees F and line a baking sheet with
parchment paper Sprinkle Parmesan cheese over the entire surface to form a thin and
even -inch layer Bake 4-5 minutes until dry Using a sharp knife, score the Parmesan directly in the pan into 1-inch-thick strips and continue baking until light golden (3-4
minutes) Set aside to reach room temperature until ready to assemble
Fry Basil Leaves: Heat oil to 325 degrees F in a deep fryer or fill a small pot with 2 inches
of oil and place over medium-low heat Working with batches of 3-4 leaves at a time, fry
40-60 seconds until translucent and crispy Drain on a paper towel-lined plate and set
aside until ready to garnish

FILL AND BAKE CANNELLONI: Preheat broiler to high with oven rack in the middle position

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Arrange filled cannelloni tightly in the skillet, arrange basil leaves on top and sprinkle with
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warm throughout and cheese is golden
TO SERVE: Serve very hot directly from the skillet
104

everyday TO GOURMET

PLATING: Warm 6 large, round heat-resistant dinner plates and line up on your plating station
PREPARE COMPONENTS: Preheat broiler to high with oven rack in the top position
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broiler for a few seconds to reheat
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PASTA

105