Cannelloni Stuffed With Meat Sauce

  • Difficulty: medium


50 gr Butter

1 Carrot

1 Celery

90 gr Flour

250 gr Milk

200 gr Minced chicken

300 gr Minced veal

4 gr Nutmeg

1 Onion

8 Ready-to-cook cannelloni


Step 1

Boil the cannelloni until they are cooked "al dente", drain and stop the cooking under a jet of cold water; spread out on a damp dish cloth.

Step 2

Prepare a fairly thick B├ęchamel sauce with the milk, flour, butter and a pinch of nutmeg.

Step 3

Mince the meat together with the cheese and the vegetables, brown in the butter and add half of the B├ęchamel sauce.