Beef Cannelloni

This is a typical italian dish of cylindrical kind of pasta filled with minced meat and covered with Béchamel sauce. There are various kinds of Cannelloni, i.e. with spinach & meat filling or tomato sauce is used instead Béchamel sauce.

Ingredients (serves 2 to 4 persons):
250 g Cannelloni
1 medium-size onion, to be peeled and finely diced
1 pip garlic, to be peeled and finely minced
250 g minced beef
250 g fresh tomatoes, to be diced
3 tbsp tomato puree
salt & ground black pepper to taste
2 tbsp olive oil

40 g butter
40 g plain flour
500 ml fresh milk
salt & ground white pepper to taste
a little ground nutmeg

100 g grated cheese

Method:
In a pan, heat olive oil over medium heat.  Add diced onion and minced garlic.  Sauté until translucent. Then, add minced beef and cook until crumbly.  Season with salt & ground black pepper.  Add tomato puree and mixed well.  Lastly, add dice tomatoes and just heat through.  Do not cook further.  Adjust seasoning and remove from heat. Leave aside to cool down.

Fill the cannelloni with the beef mixture as shown.

In a saucepan, melt butter over medium heat.  Add flour and mix well by using a whisk.  Then, add milk little at time and stirring in order that no lumps are formed. Bring to a slight boil.  The consistency of the Béchamel sauce should be not too thick or too thin.  Season with salt, ground white pepper and ground nutmeg to taste.

Spread half of Béchamel sauce into a casserole dish (26 cm x 21 cm) as shown.

Arrange the cannelloni on top as shown.

Spread the balance of Béchamel sauce and sprinkle with grated cheese.

Baked in a preheated fan oven at 200° C (conventional oven:  220° C) for about 30 minutes or until the top is golden brown.  Serve immediately with a green salad.

Bon Appetit!