Cannelloni

Canelloni

Ingredients:

  • 1 package of cannelloni
  • 100g Ricotta
  • 500g minced pork or beef (or mixture)
  • 1 onion
  • 1 carrot
  • 1 can of diced tomatoes in tomato juice
  • 100g Gorgonzola
  • Salt
  • Pepper
  • Rosemary
  • 2 cloves garlic
  • 2 tablespoons tomato paste

Bechamel sauce:

  • 100g butter
  • 3 tablespoons flour
  • 800 ml milk
  • Salt
  • Pepper
  • Nutmeg
  • 2 tablespoons grated Parmesan cheese.

 

Steps:

  1. Put the chopped onion in a frying pan and cook it easy in a little oil. Add the grated carrot and the minced meat, stirring occasionally, until they change their colour.
  2. Add the tomato paste and let it boil on low heat for about 20 minutes.
  3. After you stop the fire, season to taste and let the meat cool. Add the grated gorgonzola and mix well.
  4. Cook the garlic cloves slightly in another pan after which you can remove them. Add the diced tomatoes, along with their juice and let it simmer for 6-7 minutes. Season with salt and pepper.
  5. In a saucepan melt the butter, add the flour and stir vigorously with a whisk. Gradually pour the hot milk, stirring constantly.
  6. Let the sauce boil until it begins to thicken then take the saucepan off the heat. Season and add the grated Parmesan.
  7. Fill the cannelloni tubes with the meat composition using a teaspoon.
  8. In a baking dish pour the tomato sauce, then add the filled cannelloni.
  9. Put the bechamel sauce over and put the dish in the preheated oven at 180ºC for about 30 minutes.
  10. Take the bowl out and put 100g of Ricotta on top then leave the dish in the oven for 15 minutes more.

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