Summary

Ingredients

• 400 g cannelloni, uncooked
• 400 g minced meat, mixed
• 1 small Can (s) mushrooms, or freshly sliced
• 400 g tomato (s), fresh, diced
• 3 onion (s), diced
• 2 cloves garlic, cut very small
• 2 medium carrot (s), diced very small
• 1 teaspoon, heaped herbs, Italian, dried
• 50 g butter or mararine
• 50 g flour
• 600 ml milk
• some cream to refine
• 200 g cheese, Gouda cheese or ratin cheese
• 4 tablespoon tomato paste
• 3 tablespoon oil, for frying

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Instructions

1. Fry the minced meat in a pan with the hot oil until crumbly. When it is really browned, add the tomato paste and the poured off (collect the stock) mushroom sections and fry them briefly. Then add the finely chopped onions, garlic, carrots, tomatoes, salt, pepper, Italian herbs and deglaze with the mushroom stock and simmer.
2. For the bechamel sauce, leave out the butter in a saucepan and when it is clear, add the flour and bring to the boil while stirring and add the milk, bring to the boil again and season well with salt, pepper and nutmeg. Possibly add a dash of cream at the end to refine it.
3. Put some bechamel sauce in a baking dish, fill the cannelloni with the well seasoned minced meat and place in the tin, distribute the remaining minced meat well and pour over the remaining bechamel sauce.
4. Grate the cheese and add to the sauce, possibly adding small flakes of butter.
5. Bake the whole thing in a preheated oven for 40-45 minutes at 180 ° convection / EH 200 ° until light brown.
6. A nice salad and fresh baguette go well with this.