How to Make Canelones de Navidad (Spanish Christmas Cannelloni)

Change the number and every amount updates automatically.

• For the filling
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 14 oz ground beef (400 g)
• 7 oz ground pork (200 g)
• 5 oz ground chicken breast (150 g)
• ½ cup dry white wine (120 ml)
• ½ cup tomato sauce (120 ml)
• 1 tsp fine salt, plus more to taste
• ½ tsp black pepper and a pinch of nutmeg
• For the béchamel
• 3 tbsp butter (40 g)
• ⅓ cup all-purpose flour (40 g)
• 2 cups whole milk, warm (475 ml)
• To assemble
• 12 cannelloni tubes (about 4 inches long)
• ⅓ cup grated Parmesan (30 g)
• 1 tbsp butter, in small pieces, optional

Instructions

1. Heat the oil in a wide pan over medium heat. Cook the onion 8 minutes until soft and golden, add the garlic for 1 minute.
2. Raise the heat, add the three meats and cook 8–10 minutes, breaking them up, until browned and no pink remains. Add the wine and cook 3 minutes until it evaporates.
3. Stir in the tomato sauce, salt, pepper and nutmeg and simmer 25–30 minutes until thick. Let cool, then blend roughly or chop finely for a smooth filling.
4. Make the béchamel: melt the butter, add the flour and cook 2 minutes, whisk in the warm milk gradually, and cook 8–10 minutes, stirring, until it coats the back of a spoon. Season with salt and nutmeg.
5. Boil the cannelloni tubes in salted water as the package says, usually 8–10 minutes. Drain and lay them out on a clean towel. (If using no-boil tubes, follow the package.)
6. Heat the oven to 375°F (190°C). Spread a thin layer of béchamel in a baking dish. Fill each tube with the cooled filling and arrange them seam-side down in a single layer.
7. Cover with the remaining béchamel, sprinkle with Parmesan and dot with butter. Bake 20–25 minutes until bubbling and golden; broil 2–3 minutes at the end for a deeper crust. Rest 5 minutes before serving.