Cannelloni pie with bolognese

Name: Cannelloni pie with bolognese
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 2 large carrots; 1 Onion; 3 TABLESPOONS Olive oil; 600 g Pork sausage; 2 TABLESPOONS Tomato paste; 3 can(s) (425 ml each) Tomatoes; 2 TEASPOONS dried Italian herbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Butter; 4 TABLESPOONS Flour; 300 ml Milk; 2 TEASPOONS Vegetable broth (instant); 7-10 Tbsp Nutmeg; 200 g cherry tomatoes; 500 g Cannelloni pasta; 125 g Mozzarella; 100 g grated gouda

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

2 large carrots
1 Onion
3 TABLESPOONS Olive oil
600 g Pork sausage
2 TABLESPOONS Tomato paste
3 can(s) (425 ml each) Tomatoes
2 TEASPOONS dried Italian herbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Butter
4 TABLESPOONS Flour
300 ml Milk
2 TEASPOONS Vegetable broth (instant)
7-10 Tbsp Nutmeg
200 g cherry tomatoes
500 g Cannelloni pasta
125 g Mozzarella
100 g grated gouda

Directions

1
Peel, wash and finely dice the carrots. Peel and chop the onion. Heat 2 tablespoons of oil in a frying pan. Fry the ground pork in it until crumbly. Fry the carrots and onion briefly. Stir in tomato paste and sauté briefly.
2
Deglaze with tomatoes and juice. Season with herbs, salt and pepper. Bring to the boil and simmer open for about 15 minutes. Season to taste.
3
Heat butter. Dust with flour and sweat lightly. Stir in milk, 300 ml water and stock. Bring to the boil and simmer open for about 5 minutes. Season béchamel with salt and nutmeg. Wash the tomatoes.
4
Heat 1 tablespoon of oil in a frying pan. Fry the tomatoes briefly in it. Season with salt and pepper.
5
Ca. 1⁄3 Spread the béchamel in an ovenproof dish (approx. 15 x 24 cm; min. 6 cm high). Place the cannelloni close together vertically in the dish. Approx. 3⁄4 Spread the Bolognese in the cannelloni. Spread the rest of the béchamel on top.
6
Add the rest of the bolognese and tomatoes.
7
Dice mozzarella. Sprinkle all the cheese on top. Place the mould on a baking tray. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 40-50 minutes. Cover if necessary.