When I have no idea what to serve for a dinner there is always a big chance I’ll serve pasta! It’s delicious, fast and you can make it with all kinds of sauce! Today version requires more work as you have to stuff all those cannelloni! (By trial and error I think the easiest is to use your own fingers instead of the icing bag to stuff cannelloni bags)
Ingredients
24 oz (600 g) mix minced meat
8 fl oz (250 ml) thick tomato juice
2 oz (50 g) butter
1/3 cup wheat flour
1 cup milk
¼ fresh ground nutmeg
2 garlic cloves
1 large onion
1 carrot, parsley root, celery root
salt, pepper
oil
rosemary
grated Parmesan
Method
In a saucepan melt butter add flour, stirring cook it for 3 min., continue stirring add warm milk, mix until smooth. Season with salt, pepper and nutmeg. Sauté chopped onion, chopped garlic and rosemary. Diced carrot, parsley root, a piece of celery root and minced meat add to the onion. Fry until slightly brown. Add tomato juice. Well combine all ingredients. Season with salt and pepper. Uncooked cannelloni stuff with the Bolognese sauce. Transfer cannelloni into greased baking dish with a béchamel sauce on bottom. Each layer of cannelloni alternate with béchamel sauce. Sprinkle top with grated Parmesan. Bake for 20 min. at 360 F/180 oC.
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