Pork and beef manicottis with homemade tomato sauce - Le Coup de Grâce

Pork and beef manicottis with homemade tomato sauce

Preparation :1h Cooking :1h10 min
Difficulty :medium
Servings :4 to 6

These pork and beef manicottis are really winners! A dish that makes me cry with joy every time… The homemade tomato sauce leaves won’t let you down either ! The kind of meal that can very well be frozen and that almost gets better over time.

Ingredients for the tomato sauce

  • 1/4 cup olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 7 fresh tomatoes, cut into cubes
  • 155 ml (5.5 oz) tomato paste
  • 1 bay leaf
  • 1 tablespoon white wine
  • 2 teaspoons sugar
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 cup grated pecorino Romano cheese
  • Salt and pepper from the mill

Ingredients for the manicottis

  • 250g manicottis (14)
  • 1 yellow onion, finely chopped
  • 1 cup kale leaves, finely chopped
  • 2 garlic cloves, finely chopped
  • Olive oil
  • 400g half-lean ground beef
  • 400g lean ground pork
  • 1 cup finely grated pecorino Romano cheese
  • 1 egg
  • 1/4 cup finely chopped fresh parsley
  • 1/4 cup bread crumbs
  • 1/2 cup of the tomato sauce
  • 2 cups grated mozzarella cheese
  • Salt and ground pepper

Preparation

  • Start by preparing the tomato sauce. In a medium saucepan, heat olive oil over medium heat and add onion and garlic. Brown for 3 to 4 minutes, stirring regularly.
  • Add remaining ingredients, season with salt and pepper and mix well. Simmer for 15 minutes, stirring occasionally. Remove bay leaf and puree. Keep warm.
  • Preheat the oven to 350 °F.
  • In a large saucepan filled with boiling salted water, cook the manicottis for 7 to 8 minutes to get cooked but very firm pasta. Pour into a colander, rinse with cold water and drain well. Set aside.
  • In the same saucepan over medium heat, add the onion, kale and garlic followed by a drizzle of olive oil. Season with salt and pepper and cook for 4 to 5 minutes to soften.
  • Add the meat, increase to medium-high heat then season with salt and pepper. Cook for 7 to 8 minutes, breaking the meat in small pieces. Drain the fat, pour into a large bowl and let cool for 10 minutes.
  • With the exception of mozzarella, add the remaining ingredients, season with salt and pepper and combine well. Stuff the manicottis gently with the mixture and compact well to put as much as possible.
  • In a 9 ” x 13″ baking dish, spread about 1/3 cup of sauce at the bottom of the dish then add the manicottis. Cover with about 2 cups tomato sauce and spread the mozzarella over the top.
  • Place in the oven and cook for 30 minutes. Crank to broil and continue cooking for 2 to 3 minutes or until the cheese is golden brown. Let chill 5 minutes before serving!

P.S .: The sauce gives 5 cups and you will need about 3 cups for the recipe. Throw the rest in the freezer!

 

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Our wine stewards suggest

+- 20$ Lungarotti Rubesco 2013

Why not take advantage of these manicottis to discover the region of Umbria located in the south of Tuscany, Italy? Here is the Lungarotti Rubesco with cherry nose, floral accents and soft tannins. Composed of 70% Sangiovese, this wine is a classic. It offers a generous, lively mouth, with a very nice sustained finish. It's a good start to discover this region!

Bitter/Rousse, Riverbend, 3.8%

With notes of lightly toasted cereals and caramel, this English bitter will melt into the notes of meat and barely caramelized tomatoes. The herbaceous finale of the beer will bring a vegetal touch which, combined with the sauce, will be reminiscent of the herbs conventionally added to the tomato sauce. Very dry, it won't attack the roundness of the cheese in order line the palate and give you even more pleasure.

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