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Veal ragù cannelloni
Veal ragù cannelloni
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Total Time:
3 hours 50 minutes
British rose veal cannelloni: A unique twist on the classic dish using delicious and sustainable meat. Allow it to rest after baking for the best flavor - worth the wait!
Ingredients:
  • 2 onions
  • 2 sticks of celery
  • 4 cloves of garlic
  • 2 medium leeks
  • 500 g Maris Piper potatoes
  • ½ a bunch of fresh thyme (15g)
  • 40 g unsalted butter
  • olive oil
  • 4 fresh bay leaves
  • 500 g minced rose veal
  • 500 g minced higher-welfare pork shoulder
  • 300 ml white wine
  • 1 whole nutmeg for grating
  • 2 tablespoons plain flour
  • 2 litres semi-skimmed milk
  • ½ teaspoon dried red chilli flakes
  • 500 g stinging nettles
  • 500 g baby spinach
  • 240 g mixed cheese such as Cheddar, Lancashire, Berkswell
  • 250 g dried cannelloni tubes
  • 200 g button mushrooms
Instructions:
  • 1. Preheat the oven to 160ºC/325ºF/gas 3. 2. Peel and finely chop onions, celery, and 2 cloves of garlic. Cut the green part off the leeks (save for stock or soup), then trim, wash, and finely chop the white part. Peel and dice potatoes into ½cm pieces. Tie the thyme sprigs together. 3. In a large pan over low heat, melt half the butter with 1 tablespoon of oil. Add onions, garlic, celery, leeks, potatoes, bay leaves, and thyme. Cover and sweat for 15 minutes until softened, stirring occasionally. 4. Add the mince to the pan, breaking it up with a wooden spoon. Cook over medium-high heat for 10 minutes until browned all over. Pour in the wine, let it bubble away, then grate in half the nutmeg. Stir in the flour for 1 minute, then add the milk. Season, cover with wet greaseproof paper, and transfer to the oven for 2 hours. 5. In a heatproof dish over medium heat, add 2 tablespoons of oil and the remaining butter. Add remaining garlic, chilli flakes, nettles, and spinach in batches. Cook for 10 minutes until softened. Spread evenly over the base and cool. 6. Divide the ragù in two, freezing half once cool. Drain the liquid through a sieve into a bowl, then return the ragù to the pan. Discard thyme stalks and bay leaves, then stir in half the cheese. Turn the oven up to 180ºC/350ºF/gas 4. 7. Stuff the cannelloni tubes with the ragù, arrange on top of the greens. Pour the sieved liquid over the top and grate the remaining cheese. Slice the mushrooms and scatter over the cannelloni. Drizzle with oil, bake for 40-45 minutes, until golden and bubbling. Flash under the grill for 5 minutes for added color. Let stand for 30 minutes before serving. Serve with a seasonal salad.

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