Stuffed Meat Cannelloni Umbrian Style

To prepare the Umbrian style stuffed meat cannelloni, put a pot of plenty of salted water on the stove which you will need for the Vegetable broth. Proceed with the preparation of the ragu: finely chop the onion, celery, and carrot 1, then also the thyme and rosemary leaves 2. Heat the oil in a large pot and add the chopped vegetables: the onion, carrots 3

and the celery 4, letting them stew for 7-8 minutes. Add the minced meat 5, and mix with a spatula 6.

Cook for 5-6 minutes, then add the thyme, chopped rosemary, and peeled garlic 7. Deglaze with white wine 8, season with salt and pepper, and add the vegetable broth 9:

cook for 1 hour and 30 minutes on very low heat, covering with a lid 10. Meanwhile, prepare the Béchamel sauce: heat the milk in a small saucepan 11; separately, melt the butter over low heat 12,

then turn off the heat and add the sifted flour in a shower 13, mixing with a whisk to avoid lumps. Put it back on low heat and stir until it turns golden to obtain the roux 14; gradually add the hot milk to the roux 15, stirring vigorously with the whisk.

Flavor the milk with nutmeg 16 and a pinch of salt and cook for 5-6 minutes over low heat until the sauce thickens 17 and begins to boil. After the necessary time, pour half of the bechamel into the ragu 18,

along with 100 grams of grated cheese 19 and mix everything with a kitchen spatula. Evenly distribute a ladle of bechamel on the bottom of a baking dish 20 measuring 14x9 inches, then put the ragu you prepared into a piping bag without a nozzle, to which you can make a hole. Then take the cannelloni and fill them one by one 21,

placing them next to each other on the bechamel base as you prepare them 22. Once finished, cover everything with the remaining bechamel 23, distributing it evenly 24.

Finish by sprinkling with the remaining grated cheese 25, then bake in a preheated static oven at 356°F for 30 minutes (or at 320°F for 20 minutes if using a convection oven). After the necessary time, remove from the oven 26 and serve the Umbrian style stuffed meat cannelloni hot 27.