RGFE

Directions

For the filling

Heat the extra virgin olive oil in a saucepan and soften the chopped celery, carrot and onion.
Add the ground beef and pork and brown. Then add the wine and let it reduce. Season with salt and pepper.

Lower the heat and cook covered for about an hour, adding a little vegetable stock if it dries up.

For the bechamel sauce

Melt the butter in a small saucepan and add the sieved flour. Mix very well and take off the heat.

Heat the milk gently and add warm to the butter and flour mixture. Cook over a very low heat, stirring constantly so that it doesn’t form any lumps. Season with salt and a sprinkling of nutmeg. Turn off the heat and let it cool slightly.

For the tomato sauce

Sauté the clove of garlic in extra virgin olive oil. Add the whole peeled tomatoes and cook for about 20-30 minutes over a low heat until the sauce has thickened. Season with salt and pepper.

To assemble

Blanch the cannelloni a few at a time in boiling salted water for 1 minute, drain with a slotted spoon and leave then to dry on a cloth.

Fill the cannelloni with the meat mixture.

Pour one ladle of tomato sauce in a buttered oven dish large enough to take all the canneloni in a single layer. Place the filled cannelloni side by side. Cover with the tomato sauce mixed with bechamel and add grated parmesan. Bake in a preheated oven at 180°C for 30 minutes.

Take the cannelloni out of the oven and let them rest for a few minutes before serving. Garnish with a few fresh basil leaves.