Minced meat cannelloni à la Didi

Ingredients for 4 servings:

• 2 m.-sized onion(s)
• 2 carrots
• 2 tbsp olive oil
• n. B. Salt
• e.g. pepper, white
• n. B. Nutmeg
• 2 tsp tomato paste
• 1 can tomatoes, peeled (280 g drained weight)
• 1 tsp oregano, dried
• 4 tbsp butter
• 4 tbsp flour
• 200 ml milk
• 500 ml water
• 2 tsp beef broth powder
• 400 g minced beef
• 16 cannelloni
• n. B. Grease for the mold
• 50 g Parmesan, freshly grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 20 minutes

Peel and wash the onions and carrots. Dice everything very finely. Heat the oil in a large pan. Sauté the onions and carrots for about 1 minute. Season with salt and pepper. Add the tomato paste and sweat briefly. Stir in the tomatoes and oregano and simmer everything for about 5 minutes. Let it cool. For the béchamel sauce, heat the butter in a saucepan. Sprinkle the flour over the mixture and sweat until lightly browned. Pour in the milk and 500 ml water, stirring constantly. Bring to a boil, stir in the stock, and simmer everything for about 5 minutes, stirring constantly. Season with salt, pepper, and nutmeg. Mix the minced meat and carrot mixture together. Season with salt and pepper. Fill the cannelloni with the mixture and place in a greased baking dish. Add the remaining filling to the dish. Pour the sauce over the mixture. Finely grate the cheese and sprinkle it on top. Bake in a preheated oven (electric oven, fan oven: 180 °C) for 30 – 35 minutes.