Cannelloni di Carne

• 8 Cannelloni/lasagne sheets – as per my tutorial – made with 1 egg and 100 gms 2/3 cup and 2 tbsp of flour
• Béchamel sauce – as per my tutorial – made with 500 ml 2 cups of milk, 50 gms (3 ½ tbsp) of butter and 50 gms (1/3 cup) of flour

For the filling

• 400 gms – 1 lb beef mince
• 400 gms – 1 lb pork mince or another 400 gms – 1 lb of beef mince if you do not eat pork
• 1 onion chopped
• 45 ml – 3 tbsp extra virgin olive oil
• 1 bay leaf
• 75 ml – 5 tbsp white wine optional – you can skip this if you do not drink alcohol
• 85 gm – 1 ½ cups Parmigiano Reggiano finely grated
• 200 ml – ¾ cups of the béchamel sauce as per above recipe
• salt and pepper to taste

For the tomato sauce

• 1 small onion chopped
• 30 ml – 2 tbsp extra virgin olive oil
• 680 ml – 2 ¾ cups of tomato purée
• A few basil leaves
• salt and pepper to taste

To assemble

• The remaining about 300 ml – 1¼ cup béchamel sauce as per above recipe
• 35 gms – ½ cup Parmigiano Reggiano finely grated