Crepe Cannelloni with Bolognese Ragù

Method

1. To make the Crepe Cannelloni with Bolognese Ragù, start with the ragù: wash and trim the onion, celery, and carrot, then finely chop all the vegetables. Heat some oil in a pan, then add the onion and let it brown. Then add the celery and carrot and brown these vegetables too. Next add the pancetta, and after a few minutes the ground meats as well. Turn up the heat and stir, breaking up the meat well; when it has turned darker, season with salt and pepper and deglaze with the white wine. Once the wine has evaporated, add the tomato purée and the tomato paste. Stir well to flavor the meat, then when the mixture comes to a boil, cover with a lid, turn the heat down to the lowest setting, and cook for a couple of hours.
   
2. While the sauce cooks, move on to the crepes: beat the eggs in a medium bowl, then gradually sprinkle in the flour, whisking constantly. Without stopping, pour in the milk in a thin stream, and when it is fully incorporated, add the salt as well. When the mixture is smooth, cover it with plastic wrap pressed onto the surface and let rest for half an hour.
3. After the resting time, check the batter: if it is too thick, add more milk. Heat a crepe pan and grease it lightly with oil; when it is very hot, add a tablespoon of batter and spread it evenly. When bubbles start to form on the surface, flip the crepe and cook the other side too. Once the crepe is ready, transfer it to a plate and keep making crepes until you have used up all the batter. When all the crepes are made, let them cool on the plate.
   
4. Meanwhile, make the béchamel: heat the milk in a small saucepan. In another small saucepan, melt the butter over low heat, then add the flour and stir until you have a thick, smooth mixture. At this point pour in the milk in a thin stream, whisking constantly to combine everything. Once it has reached a creamy consistency, cook for a few more minutes, then turn off the heat and add the salt and nutmeg.
5. Butter a baking dish. Now take a crepe, put a tablespoon of ragù and a teaspoon of béchamel in the center, then roll it up and place it in the baking dish. Continue the same way until you have used all the crepes, placing the cannelloni side by side. Cover the cannelloni with the remaining béchamel and the leftover ragù, then sprinkle with plenty of Parmigiano. Bake at 200 °C (400 °F) for about 30 minutes, then place under the broiler for a couple of minutes, and finally serve the Crepe Cannelloni with Bolognese Ragù. Finally, remember to download our App with exclusive content and fewer ads!