Cannelloni with meat

For the stuffing or filling

• Brunoise the onion.
• Mince the beef.
• Add some olive oil, fry the onion lightly and add the minced beef. Remove until everything in the pan is cooked. Degrease it.
• Add the pâté to the rest of the ingredients and mix. In order to colour the filling, add some tomato sauce and then season it.
• Pass the filling through a meat mincer or a meat cutter machine to get a texture that is smooth, but not too thick.
• Boil the cannelloni tubes with salted boiling water and once they are boiled, pour over cold water to cool them down. Lay the cannelloni tubes on a greased baking dish to stop them from sticking.

For the tomato sauce

• For the béchamel sauce
• Make a béchamel sauce with a roux made with 50 g of butter and 50 g of flour per litre of milk. Colour the béchamel with some tomato sauce and season it.

SET UP

• Fill the cannelloni with the stuffing and roll them into cylinders.
• Pour a bit of tomato sauce on the base of a baking dish, place the cannelloni on top, pour the béchamel sauce with tomato and sprinkle with grated cheese.
• Bake in the oven at 180 ºC.
• Use a spatula to place 3 or 4 units per serving in the middle of the dish.