Cannelloni pie with Bolognese sauce

Name: Cannelloni pie with Bolognese sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 250 g Carrots; 1 Onion; 1 Garlic clove; 3 TABLESPOONS Olive oil; 600 g Pork mince; 2 TABLESPOONS Tomato paste; 1 (850 ml) small + large tin of tomatoes; 2 TEASPOONS dried Italian herbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 50 g Butter or margarine; 50 g Flour; 300 ml Milk; 300 ml Vegetable broth; 7-10 Tbsp grated nutmeg; 200 g cherry tomatoes; 500 g Cannelloni pasta; 125 g Mozzarella cheese; 50 g grated Gouda + Parmesan cheese; 7-10 Tbsp possibly basil; 7-10 Tbsp Aluminium foil

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

250 g Carrots
1 Onion
1 Garlic clove
3 TABLESPOONS Olive oil
600 g Pork mince
2 TABLESPOONS Tomato paste
1 (850 ml) small + large tin of tomatoes
2 TEASPOONS dried Italian herbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
50 g Butter or margarine
50 g Flour
300 ml Milk
300 ml Vegetable broth
7-10 Tbsp grated nutmeg
200 g cherry tomatoes
500 g Cannelloni pasta
125 g Mozzarella cheese
50 g grated Gouda + Parmesan cheese
7-10 Tbsp possibly basil
7-10 Tbsp Aluminium foil

Directions

1
Clean, peel and chop the carrots. Peel and finely dice onion and garlic. Heat 2 tablespoons of oil in a large frying pan. Brown the ground pork in it until it is finely crumbly. Add the carrots, onion and garlic and fry briefly. Add tomato paste, sweat briefly and deglaze with canned tomatoes. Season with Italian herbs, salt, pepper and sugar. Let simmer for about 15 minutes
2
Melt butter in a pot. Sprinkle flour over it and sweat while stirring. Add milk and stock while stirring, let everything simmer for about 5 minutes. Season to taste with salt and nutmeg. Wash the tomatoes and dab dry. Heat 1 tablespoon of oil in a pan and fry the tomatoes for 1-2 minutes. Season with salt and pepper
3
Pour about 1/3 of the béchamel sauce into an ovenproof dish (approx. 15 x 24 cm; at least 6 cm high). Place the cannelloni close together vertically in the mould. Spoon about 3/4 of the bolognese into the cannelloni, using a spoon handle to stuff the filling slightly. Spread the rest of the béchamel sauce over the cannelloni. Add the rest of the bolognese and tomatoes. Dice the mozzarella. Mix all cheeses and sprinkle on the casserole. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 35-40 minutes. If necessary, cover the bottom of the oven with aluminium foil in case anything drips off. Serve garnished with basil if desired