Pork and Veal Cannelloni in a Creamy Tomato Béchamel Sauce
Savour rich pork and veal cannelloni baked in creamy tomato béchamel. Try the full recipe at San Remo!
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Cooking tools:
- Baking dish
- Oven
- Saucepan
- Whisk
- Pot
- Stove
- Wooden spoon
- Mixing bowl
- Chef's knife
- Cutting board
- Skillet
- Grater
- Spoon
Ingredients
- San Remo Cannelloni 250g
- San Remo Napolitana Sauce 500g
- 2 tbsp olive oil
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 celery stick, finely diced
- 3 garlic cloves, finely diced
- 500g pork & veal mince
- sea salt
- cracked black pepper
- ⅓ cup tomato paste
- ½ cup grated mozzarella
- ¼ cup chopped parsley
- 60g butter
- 60g flour
- 1L milk
- 1 bay leaf
- ½ tsp nutmeg
- ½ cup grated parmesan
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