How to make
Make the Bolognese Sauce, since it takes the most time.
In a deep frying pan, heat the oil and briefly fry the diced bacon. Add the finely chopped onion, carrot and garlic. Mix well and fry for 4-5 minutes.
Add the minced meat and stir and press continuously to prevent the minced meat from forming into balls. After the minced meat is fried, add the tomatoes and the wine. Season with salt and black pepper. Reduce to low heat and leave the mixture to simmer, until it thickens.
Make the Béchamel Sauce by melting the butter in a small pot. Fry the flour briefly (about a minute). Add the warm milk, by stirring constantly. Season with a pinch of nutmeg, salt and black pepper.
Boil the cannelloni for about 3 minutes in boiling water, until they soften slightly and can be cut. Cut the cooked cannelloni in half. Arrange 5 halves into soufflé bowls.
Pour some Bolognese sauce into each tube. Pour Bechamel sauce on the sides into the empty spaces around the cannelloni. Sprinkle with grated parmesan.
Bake in a preheated oven at 360°F (180°C) for about 20-25 minutes.
The Cannelloni with Bolognese Sauce are very tasty.
