Cannelloni Bolognese alla Norma

Name: Cannelloni Bolognese alla Norma
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Carrot; 2 Onions; 1 Garlic clove; 10 Stem(s) Thyme; 2 TABLESPOONS Olive oil; 300 g mixed mince; 7-10 Tbsp salt, pepper; 2 TABLESPOONS Tomato paste; 1 can(s) (425 ml) Tomatoes; 3 TABLESPOONS Butter; 2 TABLESPOONS Flour; 250 ml Milk; 1 TEASPOON Vegetable broth (instant); 600 g young spinach; 50 g Parmesan (piece); 125 g Mozzarella; 1 Tomato; 18–20 Cannelloni; 7-10 Tbsp Oil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Carrot
2 Onions
1 Garlic clove
10 Stem(s) Thyme
2 TABLESPOONS Olive oil
300 g mixed mince
7-10 Tbsp salt, pepper
2 TABLESPOONS Tomato paste
1 can(s) (425 ml) Tomatoes
3 TABLESPOONS Butter
2 TABLESPOONS Flour
250 ml Milk
1 TEASPOON Vegetable broth (instant)
600 g young spinach
50 g Parmesan (piece)
125 g Mozzarella
1 Tomato
18–20 Cannelloni
7-10 Tbsp Oil

Directions

1
For the bolognese carrot peel and wash. Peel onions and garlic. Dice everything finely. Wash the thyme, shake dry and pluck the leaves.
2
Heat 1 tablespoon of oil in a frying pan. Stir-fry the minced meat in it until finely crumbly. Season with salt and pepper. Add carrot, garlic and half of the onion and fry for 2-3 minutes. Stir in tomato paste and sauté briefly.
3
Add the tomatoes and juice and chop with a spatula. Stir in thyme, bring to the boil and simmer for 25-30 minutes. Season to taste with salt and pepper.
4
For the béchamel, melt butter in a pot. Stir in 2 tablespoons of flour and sauté briefly. Add 250 ml water and milk while stirring. Stir in the stock. Bring to the boil and simmer for 3-5 minutes while stirring.
5
Season to taste with salt and pepper.
6
Clean, wash and drain the spinach. Heat 1 tablespoon of oil in a pot and briefly sauté the rest of the onion in it until transparent. Add the spinach and let it collapse. Season to taste with salt and pepper.
7
Preheat oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer). Grate Parmesan cheese. Finely dice mozzarella. Wash and slice the tomato. Spread 2 tablespoons of béchamel on the bottom of a greased casserole dish.
8
Lightly squeeze out the spinach and spread on top. Pour the bolognese into the cannelloni and stack them side by side on the spinach. Pour the béchamel sauce evenly over the cannelloni. Cover with tomato slices and sprinkle cheese on top.
9
Bake in the oven for about 40 minutes.