Week 21: Cannelloni

Another cannelloni recipe this week but a regular, non vegetarian one. You start by taking one chopped up onion and frying it in some olive oil with a crushed and finely chopped clove of garlic. Add 500 grams of minced meat (I prefer chicken but any type will do I suppose) and fry it so it gets nice and crumbly. Add one grated carrot and three chopped tomatoes and fry this for a few minutes, add 25 grams of butter and 90 ml of cream. Let thicken (add some cornstarch if needed) and cool down once done.
Next you need to prepare a bechamel sauce with 50 grams of butter (I've explained how to do that before) and then you have a choice. Originally the recipe said to use plain bechamel sauce but I personally think a cheese sauce would taste much better. Try not to let this cool down as it will thicken and it won't be easy to use later on. Prepare your pasta according to the directions (ideally you'd have cannelloni that doesn't need pre-cooking as it is the easiest to fill) and spread a good layer of cheese/bechamel sauce in your oven dish. Fill the cannelloni with the meat/tomato sauce and place them on top of the cheese/bechamel sauce. Finish off with the rest of the cheese/bechamel sauce and some additional grated cheese.
Bake in a pre-heated oven at 190°C for 40 minutes and you're done.
As you've probably noticed this is a dish that requires a fair bit of time but it is absolutely delicious and so worth it! (Unless you're lazy and prefer store-bought microwave stuff)