- For cannelloni:
- – 30 sheets of cannelloni;
- – 500g of ground pork and beef;
- – half red and green peppers
- – half a bulb
- – 2 medium-sized garlic cloves
- – teaspoon dried allspice
- – half a teaspoon of ginger, onion and garlic powder
- – by pinch
- of paprika and ground cinnamon; – 200 g rubbed tomatoes;
- – 80 g tomato paste; – 50 ml white wine;
- half tablespoon sugar;
- For béchamel sauce:
- – 40g butter;
- – 50g flour;
- – salt to taste;
- – pinch of nutmeg;
- – 500ml milk.
- – grated cheese;
- – olive oil.
All vegetables must be washed, cleaned and crushed.
In a frying pan, heat a little olive oil, lay out minced meat. Fry, stirring, until ready, add onion, garlic and pepper.
Fry for a few minutes, carefully stirring the minced meat with vegetables, add tomatoes.
Mix well all ingredients in the pan, pour seasonings and spice, stir again and simmer over a medium heat for 15 minutes.
Pour white wine into the pan, add rubbed tomatoes and tomato paste, stir and simmer for another 30 minutes, without forgetting to stir occasionally.
At this time we prepare béchamel sauce. In the pan melt butter, add salt and ground nutmeg. We pour gradually flour, quickly mix and pour little milk, constantly stirring the sauce so that lumps do not form. As soon as the béchamel starts boiling, we remove it from the fire.
In a saucepan boil water with a little salt and olive oil. Boil the cannelloni sheets according to instructions on the package.
Ready sheets spread on the work surface. On each sheet we put about a spoon of minced meat – do it very carefully, not to soak the edges of the cannelloni, otherwise they will be difficult to roll into tubes.
Form tubules, spread them in oiled olive oil form. After that, you can add the remaining minced meat to the tubes.
Pour cannelloni with béchamel sauce, sprinkle with generously grated cheese and send to preheated to 250C oven for 15-20 minutes.