In rather damp and chilly weather conditions, you need warm and rich dishes to support you. One of them is cannelloni with beef and parmesan. Cannelloni are time consuming to fill, but the reward for the patient cook is the splendid combination of the filling with the pasta shell, which is a quite different experience from eating pasta.
I do not use ground meat when I can, as I do not like the texture. Instead, I prepare a rich ragu and then break it into threads. The best cust is the short plate.
I separate the meat from the bones, and cook in a big pot with carrots, onions and peppers.
After three hours, I take off the heat and let it cool off. Once it is cool, I cut it in chunks and then break the chunks in threads.
I place the meat in a shallow pot and then add the boiled mashed vegetables, a bit of tomato paste and olive oil to season, and leave to simmer for 30 minutes in medium heat.
We are now ready to fill the cannelloni.
On top I prefer to put a rich tomato sauce, with all the juices of the meat, and grated parmesan.
Place in a very hot oven for 15 minutes and you have a wonderful meal.
With this dish you need a red wine with body. Enjoy it!