Nonna’s Cannelloni - San Remo

Ingredients

• 2tbsp olive oil
• 1 small onion, finely chopped
• 1 celery stalk, finely chopped
• 1 small carrot, finely chopped
• 2 garlic cloves, finely chopped
• 400g beef mince (or 300g beef + 100g pork)
• 2tbsp tomato paste
• 100ml dry white wine
• 100ml full cream milk
• Salt and freshly ground black pepper
• ¼ tsp ground nutmeg
• 1 egg, lightly beaten
• 200g ricotta, well drained
• 50g finely grated Parmigiano Reggiano
• 2tbsp breadcrumbs (optional, to thicken if needed)
• 2 garlic cloves, lightly crushed
• 700ml tomato passata
• A few fresh basil leaves
• 40g butter
• 40g plain flour
• 500ml milk, warmed
• Salt and white pepper
• Pinch of ground nutmeg
• 250g San Remo Cannelloni
• 50g grated mozzarella
• Extra Parmigiano Reggiano, for topping
• Small knobs of butter, for dotting on top