Stuffed pasta rolls in Tuscan homemade style

Ingredients for 6 servings:

• 350 g flour
• 3 eggs
• 2 tbsp olive oil
• 1 tsp salt
• 150 g pork
• 150 g beef
• 150 g chicken
• 1 onion(s)
• 3 garlic cloves
• 2 tbsp olive oil
• 2 stalk(s) Celery
• 2 carrots
• 1 can of tomatoes, peeled
• 200 ml white wine
• rosemary
• Thyme
• oregano
• Sugar
• Salt
• pepper
• 600 ml milk
• 30 g butter
• 1 tbsp flour
• 1 bay leaf
• 5 sage leaves
• Salt
• pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 50 minutes

Homemade Cannoli

Mix the flour with the eggs, olive oil, and salt to form a smooth pasta dough. Knead for at least five minutes. Then wrap in plastic wrap and let rest in the refrigerator for half an hour. Cut the various meats into approximately two-centimeter cubes and brown them vigorously in hot olive oil. Finely chop the onions and garlic and fry them briefly. Now add the diced carrots and the thinly sliced ​​celery stalk. Continue frying on low heat for about five minutes and then deglaze with the white wine. Crush the peeled tomatoes and add them to the meat, then simmer on low heat for one hour. Season with the spices and herbs to taste. Strain the sauce through a sieve and allow the solids to cool. Run the mixture through a meat grinder and mix it back in with the reserved liquid. The mixture should have a very thick consistency. For the béchamel, fry the flour in the butter until light brown, pour in the milk, add the bay leaf and sage, and simmer on low heat for half an hour. Season with salt and pepper and discard the herbs. Pour one-third of the béchamel sauce evenly over the bottom of a baking dish. Roll out the pasta dough thinly on a floured surface or with a pasta machine and cut into A5-sized rectangles. Spread a generous tablespoon of the meat sauce on each sheet of pasta and roll up from the long side. Place the pasta rolls as tightly as possible in the dish with the béchamel sauce. Pour over the remaining béchamel sauce and bake in the oven at 180°C for 40 minutes.