Beef cannelloni

• Prepare the necessary ingredients.
  

Filling

• Finely chop the onion and sauté it in vegetable oil.
  1-2 pcs onion, vegetable oil
  
• Add beef mince to the sautéed onion. Mix everything together and continue cooking.
  500 g beef mince
  
• After the mince is well browned, add diced tomatoes, salt and pepper to taste. Then reduce the heat to low and let it simmer covered for 1-1.5 hours. Stir the filling occasionally and add water if necessary to prevent burning.
  2 pcs tomato, 1 pinch salt, 1 pinch pepper
  

Sauce

• While the filling is simmering, start preparing the bechamel sauce.
  
• Melt the butter in a saucepan, then add the flour to make a classic thickener called “roux”.
  70 g butter, 2.5 tsp flour
  
• Combine the flour and butter into a homogeneous mass, then lightly fry it over medium heat, stirring constantly, until it has a light “nutty” aroma and a pleasant golden color.
  
• Pour the milk into the finished roux and immediately start stirring the contents of the saucepan with a whisk, ensuring that any lumps dissolve completely. Heat the bechamel sauce for a few minutes while stirring constantly until it reaches the consistency of liquid sour cream. At this stage, add salt and nutmeg. The sauce is ready.
  ½ tsp milk, 1 pinch salt, 1 tsp nutmeg
  

Filling

• Continue preparing the filling. Pour wine into the pan with the filling that has been simmering for at least an hour. Bring the mixture to a boil and cook until all the alcohol has evaporated.
  1 cup wine
  
• Thicken the cooked filling with breadcrumbs and ⅓ of the grated parmesan cheese. Let it cool slightly.
  2 tbsp breadcrumbs, 150-200 g cheese
  

Assembly

• Fill the cannelloni with the filling and place them in a baking dish. The bottom of the dish should be greased with sauce to prevent the pasta from sticking.
  1 pack cannelloni
  
• Pour the sauce over the stuffed tubes in the baking dish, sprinkle with the remaining parmesan cheese, and bake in the oven at 170°C for about 40 minutes.
  
• Enjoy your meal!