Gratinated Cannelloni

Ingredients

• 1 tbsp butter
• 1 tbsp flour
• 250 ml milk
• Nutmeg (freshly grated)
• 80 g grated parmesan
• 60 g grated Gruyère cheese
• 1 tbsp butter flakes
• fat (for the dish)
• 250 g cannelloni (uncooked)
• 5 tbsp olive oil
• 500 g mixed ground meat
• 1 onion
• 1 Garlic clove
• 0.5 stalk celery
• 1 small carrot
• Salt
• pepper (ground)
• 1 tsp Sweet paprika powder
• 2 tsp Tomato paste
• 2 egg yolks
• 1 Shallot
• 1 Garlic clove
• 1 tbsp Olive Oil
• 350 g passata tomatoes (canned)

Instructions

1. 1.

   Heat the oil in a wide pot for the filling. Add the ground meat and brown it all over.

2. 2.

   Meanwhile, peel and finely chop the onion and garlic clove.

3. 3.

   Trim the celery and carrot and dice them very finely.

4. 4.

   Add the vegetables to the browned meat, mix well, and simmer for a few minutes.

5. 5.

   Season with salt, pepper, and paprika powder. Add the tomato paste and about 6 tbsp water to make the mixture spreadable.

6. 6.

   Remove the pot from heat and let it cool. Then fold in the egg yolks.

7. 7.

   Preheat the oven to 200°C (400°F) with upper and lower heating. Grease a baking dish.

8. 8.

   Fill the cannelloni tubes with the mixture using a spoon.

9. 9.

   For the tomato sauce, peel and finely chop the shallot and garlic, then sauté them in oil. Add the passata tomatoes, simmer for about 5 minutes over medium heat, and season with salt and pepper.

10. 10.

    For the white sauce, melt butter, stir in flour, cook briefly, then gradually whisk in milk. Simmer for about 10 minutes, seasoning with salt, pepper, nutmeg, and half of the Parmesan.

11. 11.

    Spread the white sauce into individual baking dishes, place the cannelloni on top, pour tomato sauce over them, sprinkle cheese, and add butter flakes. Bake until golden brown, about 30 minutes.

12. 12.

    Serve sprinkled with broccoli and toasted breadcrumbs if desired.