Cannelloni Bolognese – A delicious Italian classic! 
Ingredients (serves 4 to 6):
For the Bolognese filling:
400g ground meat (beef or a beef/pork mix for extra tenderness)
1 chopped onion
2 chopped garlic cloves
1 grated carrot (optional, but adds a sweet and melting touch)
500g tomato puree
2 tbsp tomato paste
1 glass of red wine (optional, but enhances the sauce)
1 tbsp. 1 tsp herbes de Provence or oregano
1 drizzle of olive oil
Salt, pepper For the béchamel sauce:
50 cl whole milk
40 g butter
40 g flour
Salt, pepper, grated nutmeg For the assembly:
12 to 16 cannelloni tubes (dry or fresh)
150 g grated mozzarella
50 g grated Parmesan cheese
A few basil or parsley leaves for decoration
Preparation:
The fragrant Bolognese sauce
In a pan, sauté the onion and garlic in a drizzle of olive oil.
Add the ground beef and brown for a few minutes.
Stir in the grated carrot, tomato paste, tomato puree, and red wine. Season with salt, pepper, and herbs. Simmer over low heat for 30 minutes, until the sauce is well reduced and flavorful.
The Creamy Béchamel Sauce
In a casserole dish, melt the butter, then add the flour, stirring well (you will obtain a roux).
Gradually pour in the milk, whisking constantly, until the sauce thickens.
Season with salt, pepper, and nutmeg.
Assembling the Cannelloni
Fill a piping bag (or spoon) with the cooled Bolognese filling and fill the cannelloni.
Arrange the cannelloni in a pre-oiled baking dish.
Cover with the béchamel sauce, then add a little tomato sauce if desired.
Sprinkle generously with mozzarella and Parmesan cheese. 
Baking and gratinating the parfaits
Preheat the oven to 180°C (fan-assisted).
Bake for 30 to 40 minutes, until the cannelloni are tender and the tops are nicely browned.
Let stand for 5 minutes before serving and sprinkle with fresh basil or parsley.
My tips for foolproof cannelloni:
Well-cooked pasta? If you’re using dry cannelloni, make sure they’re well covered with sauce so they cook simultaneously. A more intense flavor? Add a pinch of chili or cinnamon to the Bolognese sauce. Want something more melt-in-the-mouth? Replace the béchamel with ricotta mixed with an egg yolk and Parmesan. No piping bag? Fill a freezer bag, cut off a corner, and press down!
Storage:
In the refrigerator: up to 3 days, tightly covered.
In the freezer: up to 2 months, in an airtight container. And there you have it, homemade cannelloni, melting and perfectly gratinated!
A hearty, generous, and comforting dish, ideal for a family meal full of Italian flavors. Enjoy! 
Cannelloni Bolognese – A delicious Italian classic!
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