In a skillet, sauté the onion and garlic, then add the ground meat and brown it. Remove from heat and let it cool. Then, add the egg, bread crumbs, nutmeg, salt, and pepper to the mixture and mix well.
Argentinian Canelones
- Total Time - 1 hour 30 minutes
- Prep Time - 45 minutes
- Baking Time - 45 minutes
- Servings: 6
- Country: Argentina
Canelones are essentially pasta tubes filled with various mixtures and topped with sauce. While they originated in Italy, they have become a staple in Argentina and are often served as a celebratory or family meal. The thicker, softer consistency that Argentinians prefer is what sets them apart from their Italian counterparts.
Ingredients
For the Filling
- 12 pcs lasagna sheets
- 500 g ground beef
- 1 pc onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons bread crumbs
- 1 pc egg
- 1 pinch nutmeg
- 1 to taste salt and pepper
For the Béchamel Sauce
- 50 g butter
- 50 g all-purpose flour
- 500 ml milk, warm
- 1 pinch nutmeg
- 1 to taste salt and white pepper
For the Tomato Sauce
- 400 g passata
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 to taste salt and sugar
Instructions
Step 1: Prepare the Filling
Step 2: Prepare the Sauces and Pasta
Prepare the tomato sauce: mix the passata, garlic, oil, salt, and sugar and simmer briefly. For the béchamel sauce, melt the butter, add the flour, and make a roux. Gradually pour in the warm milk and whisk until the sauce thickens. Season with salt, white pepper, and nutmeg. Cook the lasagna sheets according to package directions, but only until al dente, so they can be rolled.
Step 3: Filling and Assembling
Spread a layer of the meat filling over each pasta sheet and roll it into a cylinder. Arrange them side-by-side in a baking dish. Pour the tomato sauce over them, followed by the béchamel sauce. Sprinkle with grated cheese.
Step 4: Baking and Serving
Preheat the oven to 180 °C (350 °F) and bake for 20-25 minutes, until the sauce is bubbling and the cheese is golden. Let it rest for a moment and serve hot.