Cannelloni

Ingredients for 4 servings:

• 15 g butter
• 2 tbsp vegetable oil
• 1 onion(s), chopped
• 50 g bacon (e.g. pancetta) or other unsmoked bacon
• 350 g minced beef
• 1 tbsp tomato paste
• 150 ml red wine
• 2 egg yolks
• Nutmeg, freshly grated
• 225 g ricotta or quark
• 50 g Parmesan
• salt and pepper
• 1 liter béchamel sauce
• 12 cannelloni

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

filled with minced beef and cheese

Melt the butter and oil in a medium saucepan, add the onion, and cook for 5 minutes, until softened but not browned. Add the pancetta and cook for another 2 minutes. Add the beef, increase the heat, and cook until well browned, breaking up any lumps with a fork. Stir in the tomato paste and red wine. Cook, stirring constantly, until most of the liquid has evaporated. Set aside to cool for 10-15 minutes. Mix the meat with the 2 egg yolks, nutmeg, ricotta, and 25g of Parmesan, and season to taste. Pour half of the béchamel sauce into a shallow, ovenproof dish large enough to hold the cannelloni in one layer. Spoon the meat filling into the cannelloni and place them side by side in the dish. Cover with the remaining béchamel sauce. Sprinkle with the remaining Parmesan and bake at 200°C for 20 minutes.