Preparation Time: 15 mins  |  Cooking Time: 50 mins  |  To: 4-6 people

INGREDIENTS:

  • 20 cannelloni
  • 670 g of minced meat
  • 1 onion
  • 4 cloves of garlic
  • 150 ml of white wine
  • 250 ml tomato pulp
  • Salt
  • 1/4 red pepper
  • 1 teaspoon black pepper
  • Oil
  • Mozzarella cheese

For the Bechamel sauce:

  • 60 g of wheat flour
  • 750 ml of milk
  • 45 g of butter
  • Nutmeg
  • Salt

PREPARATION:

For the béchamel sauce: start by melting the butter in a pan. Add the flour and stir immediately with a whisk, letting it cook for a few seconds. Add the milk little by little, stirring constantly, to avoid lumps. Stir until it thickens. When the béchamel sauce is at the consistency you want, season with salt, pepper and nutmeg. Let it cook for a few more seconds and set aside.

For the filling: in a pan with olive oil, brown the onion and chopped garlic cloves. Add the minced meat, mix and cook until loose. Add the chopped red pepper, tomato pulp, season with salt and pepper and let it cook. Remove from the heat and let it cool.

Fill the cannelloni with the mixture, using a dessert spoon. In an oven dish, pour a little meat filling, covering the bottom completely. Then place the cannelloni, leaving no space between them.

Drizzle the cannelloni with Bechamel Sauce and sprinkle with grated cheese. Bake in a preheated oven at 150°C for 45 minutes or until browned. Accompany with salad.