Cheesy Cannelloni Bolognese Bakes | Donna Hay

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 brown onion, finely chopped
• 4 cloves garlic, crushed
• 500g pork mince
• 500g veal mince
• ¼ cup (70g) tomato paste
• 3 cups (750ml) tomato puree (passata)
• ½ cup (125ml) red wine
• 2 fresh bay leaves
• 1 cup (250ml) chicken stock
• sea salt and cracked black pepper
• 500g cannelloni tubes
• 250g buffalo mozzarella, sliced
• 40g unsalted butter
• ¼ cup (35g) plain (all-purpose) flour
• 2 cups (500ml) milk
• 1½ cups (150g) grated mozzarella
• 1¼ cups (100g) grated parmesan