Cannelloni Bolognese (Made with Crepes)

Steps

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1. 1
   Prepare the Bolognese sauce: Add the spicy Italian sausage to a large skillet and continuously break it apart with a wooden spoon, creating a nice brown caramelization over 15-20 minutes.
   ▶ ≈1:14
2. 2
   Add the finely diced onion, celery, and carrot to the pan. Sauté together until softened and fragrant.
   ▶ ≈1:50
3. 3
   Stir in the chopped garlic until fragrant. Add fresh thyme and rosemary for seasoning.
   ▶ ≈3:08
4. 4
   Pour in the two 28 oz cans of tomatoes and 1 cup of tomato paste. Stir well and season with salt and black pepper.
   ▶ ≈4:13
5. 5
   Reduce heat to low and simmer uncovered for 45 minutes to 1½ hours, allowing the tomato acidity to release and the sauce to reduce and deepen in flavor.
   ▶ ≈4:56
6. 6
   Make the crepes: Heat a nonstick crepe pan to about 300°F and lightly butter it. Using a 3 oz ladle, pour batter into the center and simultaneously rotate the pan to spread it evenly.
   ▶ ≈5:58
7. 7
   When the crepe begins to set, gently test the edge with your fingers, then flip it quickly. If the flip isn't perfect, simply return it to the pan to adjust.
   ▶ ≈7:06
8. 8
   Stack the finished crepes on top of each other and immediately wrap with plastic wrap to keep them moist.
   ▶ ≈8:01
9. 9
   Prepare the Mornay sauce: Melt 2 oz butter in a pan and whisk in ½ cup flour, cooking until slightly golden but not too dark.
   ▶ ≈8:38
10. 10
    Gradually add milk while stirring constantly until the sauce is smooth. Add more milk if needed to reach the desired consistency.
    ▶ ≈9:31
11. 11
    Stir in 5 oz of English cheddar cheese and mozzarella cheese until completely melted and smooth.
    ▶ ≈11:36
12. 12
    Add a splash of heavy cream and a pinch of nutmeg for seasoning. Carefully season with salt and black pepper (avoid white pepper). Taste to ensure proper seasoning.
    ▶ ≈12:44
13. 13
    Assemble the cannelloni: Place a crepe on a work surface, add a spoonful of Bolognese sauce in the center, leaving space at the edges. Fold the sides inward and roll tightly.
    ▶ ≈14:13
14. 14
    Transfer the rolled cannelloni to a baking dish, optionally buttering the bottom. Pour the Mornay sauce over the top and sprinkle with additional cheese as desired.
    ▶ ≈15:25
15. 15
    Bake in a preheated 375°F oven until golden brown, about 15-20 minutes. If desired, use the broiler briefly for additional browning on the cheese.
    ▶ ≈16:39
16. 16
    Remove from the oven and garnish with fresh parsley. Plate by spooning some sauce on the bottom, then placing the cannelloni on top, and serve immediately.
    ▶ ≈17:05