How to make
Napolitana sauce:
Heat the olive oil in a pot and add the finely sliced garlic. Saute it for a very short time. Add the tomatoes, chopped carrot, tomato puree, sugar , salt and black pepper to taste. Cook on moderate heat, until its neither too thick, nor too runny. Remove the carrot chunks, but save them for the filling.
Bolognese sauce:
Chop the onion finely and saute it with 3 tbsp of olive oil, until it softens. Add the minced beef and poke it with a fork, to separate it into crumb shaped pieces. Add the carrot chunks and mash them with a fork. Pour in the wine and wait for 30 seconds for the alcohol to evaporate, add the cinnamon, salt, black pepper and 3/4 cup (150 ml) of the Napolitana sauce. Sprinkle with a pinch of oregano, thyme, the clove buds, and bay leaf.
Pour in 1/2 cup (100 ml) of water. Cover the pot with a lid and simmer for around an hour, until the liquid evaporates and the sauce thickens. Remove from the stove and add 3.5 oz (100 g) of grated regato cheese.
Bechamel sauce:
The bechamel sauce should be runnier than usual. Heat the butter and olive oil and add the flour. Cook it for 30-40 seconds stirring constantly, until the flour turns slightly brown. Add the milk gradually and keep stirring.
Keep adding the milk little by little, until you get a sauce with a creamy consistency. Season with nutmeg, salt and black pepper.
Add 5-6 tbsp of Bechamel into the Bolognese sauce and stir. This mix will be the filling of the cannelloni, which are not blanched. In this recipe you will fill the cannelloni uncooked, which is easier since they are hard and cold. You can fill them with a pastry bag, or with a teaspoon.
Place 5-6 tbsp of bechamel at the bottom of a baking dish. Arrange the filled cannelloni on the sauce.
Pour the remaining bechamel on top, and add the salsa with a tablespoon without spreading it. Pour 4 1/2 tbsp (70 ml) of water, so the pasta can soften nicely while baking.
Cover with tin foil and bake for 35-40 minutes at 390°F (200 degrees). Remove the foil and sprinkle with the rest of the regato cheese. Keep baking until the cheese melts and turns golden brown. Take out of the oven and season with freshly chopped basil.
Enjoy your meal!
