Cannelloni à la Mama

Ingredients for 4 servings:

• 500 g cannelloni
• 600 g minced meat, half and half
• 2 eggs
• 250 g mushrooms, fresh
• 300 g sweet cream
• 100 g butter
• 100 g flour
• 1 liter of milk
• 200 g cheese (Gouda), diced
• 1,000 g tomatoes, peeled, from the can
• 2 onions
• Tomato paste
• 2 garlic cloves
• Parsley, flat
• marjoram
• basil
• Nutmeg, grated
• olive oil
• Salt
• pepper

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

with minced meat filling, tomato and béchamel sauce

For the tomato sauce, peel and finely dice the onion and garlic, and sauté in olive oil. Add the tomato paste and fry. Add the canned tomatoes and roughly chop them. After a short time, add the tomato juice from the can and simmer over low heat for 20 minutes. Then add 200g of cream and season with salt, pepper, marjoram, and basil. Season to taste. For the cannelloni filling, finely dice the mushrooms and knead well with the minced meat, 100g of cream, the eggs, salt, pepper, marjoram, and basil (ideally with your hands). Season to taste and fill the cannelloni. For the béchamel sauce, melt the butter, mix it with the flour, and add the milk in several batches. Stir constantly! Bring to a boil briefly and stir in the diced Gouda cheese. Season with salt, pepper, and grated nutmeg. Pour the tomato sauce into a baking dish, place the filled cannelloni in the tomato sauce, and drizzle with the béchamel sauce. Bake in a preheated oven at 220°C for approximately 45 to 60 minutes. Serve immediately.