Preparation

To make cannelloni, start making the egg pasta.

Put the flour and beaten eggs in a large bowl.

Start kneading with your hands until you obtain a fairly uniform mixture.

Then transfer it to a work surface and knead until you get a smooth dough that has a circular shape.

Cover with plastic wrap and let rest for about an hour.

In the meantime, make a simple sauce: pour a drizzle of oil into a pan, add the garlic, let it brown, and pour in the tomato puree.

Season with salt, pepper, cover with a lid, and cook over moderate heat for about 30 minutes, stirring occasionally.

During this time, make the béchamel sauce: pour the butter into a pan and let it melt.

Then add the sieved flour 11 and stir quickly with a whisk.

Once you have obtained a slightly brown roux, pour in the hot milk and continue stirring.

Season with salt and pepper and add a pinch of nutmeg .

Leave the béchamel to thicken, continue mixing, then pour it into a glass bowl and cover it with plastic wrap .

Now you can make the filling.

Prepare the sauté by finely chopping celery, carrot, and onion .

Then transfer them to a pan with a drizzle of oil and add the minced meat.

Remove the skin from the sausage 18 and crumble it with your hands.

Then add the sausage to the saucepan and let it brown, stirring frequently.

Season with salt, pepper, and red wine only when the meat has changed colour.

Let cook for another ten minutes, then pour it all into a glass bowl.

Once the meat has cooled, add the eggs and grated Parmesan cheese and mix it all together .

The egg pasta will have rested enough at this point, so take the dough and divide it in half .

Then spread the two halves using a dough sheeter 25 up to a thickness of 8 , so as to obtain a thickness of about 1/10 inch (1-2 mm), then cut rectangles measuring 5 1/2 x 3 1/2 inches (14 X 9 cm) .

Blanch one rectangle of pasta at a time for 1 minute in plenty of salted boiling water 28 and transfer them to a tray, on a clean cloth; if you prefer, you can dip them in cold water for a moment so as to stop them from cooking, but the important thing is to spread out the rectangles perfectly, without overlapping them.

Stuff the cannelloni: place some stuffing on the shortest part of the rectangle, then roll them up with wet hands.

Once the cannelloni are rolled up, spread a little béchamel and a few spoonfuls of sauce on the bottom of a baking pan, and place the cannelloni next to each other.

Cover the top of the cannelloni with the remaining béchamel and sauce and dust the surface with grated Parmesan cheese.

Cook in a static oven preheated to 350° (180° C) for about 15 minutes, then turn on the grill for another 3 minutes.

Once baked, serve your cannelloni still hot!.