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Preparation of Bolognese sauce
- For the Bolognese sauce, peel and finely dice the onion, carrot and celery.
- Peel and roughly chop the garlic.
- Heat the sunflower oil in a pan.
- First fry the celery and carrots for about 3-4 minutes, then the onions and garlic for about 3 minutes until golden brown.
- Add the mince, fry over a high heat for about 5 minutes and season with salt and pepper.
- Add the tomato purée and fry for about 1 minute over a high heat.
- Add the tomato pieces, rinse the tin with a little water and add the water as well.
- Add the bay leaf.
- Allow the sauce to simmer for approx. 60 minutes.
- Season the sauce with the herbs, salt and pepper to taste.
Preparation of béchamel sauce
- Melt the butter in a pan and stir in the flour. Sweat over a medium heat for approx. 2 minutes. The flour should not be browned so that the sauce remains white. Deglaze with the milk and bring the sauce to the boil, stirring constantly with a whisk until it becomes creamy.
- Turn off the heat to prevent the sauce from burning and season to taste with salt, pepper, nutmeg, lemon juice and finely grated lemon zest.
Preparation of cannelloni
- Peel and crush the garlic clove and rub it into a medium-sized casserole dish.
- Pour a little sunflower oil into the tin. Preheat the oven to 180 degrees fan (200 degrees top and bottom heat).
- Spread half of the béchamel sauce in the casserole dish.
- Gradually fill the cannelloni with the Bolognese sauce, either with a spoon as shown or with a piping bag.
- Place the filled cannelloni side by side in the dish and cover with the remaining béchamel sauce.
- For the tomato sauce, mix the tomato purée with the salt and pepper and pour into the oven dish next to the cannelloni.
- Finally, sprinkle the grated Parmesan over the cannelloni.
- Bake everything in the oven for approx. 30 minutes. Remove from the oven and serve.
- Enjoy your meal!