Stuffed Cannelloni Cannelloni di Carne

INGREDIENTS
16 egg pasta cannelloni
500 g minced pork
1 stalk of celery
1 carrot
1 onion
1 glass of red wine
1/2 glass of milk
500 g tomato puree
250 g of béchamel
Grated parmesan
extra virgin olive oil
butter
salt
black pepper

To prepare the meat cannelloni, start by preparing the ragù.
Heat the oil and butter in a heavy-based saucepan and brown the chopped celery, carrot and onion. Add the meat and brown it.
When it has changed color, add the wine and let it evaporate. Also add the milk and let it absorb.
Then add the tomato paste and mix. Bring to the boil, reduce the heat and cook for 1 hour 30 minutes, with the pan covered, adding a little hot milk if necessary. Towards the end of cooking, season with salt and pepper.
Turn off the heat and let it cool.

Meanwhile, prepare a béchamel sauce following our basic recipe. Once the ragù and béchamel have cooled, mix them in a bowl with the grated parmesan. Blanch the cannelloni several times in salted water for 1 minute, drain them with a slotted spoon and let them dry on a cloth.

Fill the cannelloni with the meat mixture, using a teaspoon or a piping bag and arrange them side by side in one or more buttered baking dishes. Cover them with more ragù mixed with béchamel, butter flakes and grated parmesan. Bake in a preheated oven at 180° for 30 minutes.

Remove the meat cannelloni from the oven, let them rest for a few minutes and serve.