Cannelloni

In a pot, heat some olive oil over medium heat. Add 12 garlic cloves and sauté until they turn golden brown. Then, chop 5 tomatoes and add them to the garlic, continuing to cook until the mixture thickens. Add half a cup of fresh basil, and season with salt and black pepper to taste. Let the sauce simmer until it reaches your desired consistency.

For the filling preparation: In a large pan, heat a tablespoon of olive oil, then add one chopped onion and sauté until it becomes translucent. Add 250 grams of minced veal and cook until browned. Then, add 3 grated carrots, 1 tablespoon of crushed garlic, and a quarter cup of chopped parsley. Season with salt and black pepper. Add 1 tablespoon of oregano, 1 tablespoon of paprika, and 1.5 tablespoons of tomato paste. Stir the ingredients well. Add one cup of hot water and let the mixture simmer until it thickens and the flavors meld.

For the béchamel preparation: In a small pot, melt 2 tablespoons of butter over medium heat. Add 2 tablespoons of flour and stir continuously until the mixture thickens and turns golden. Gradually add 1 cup of milk while stirring constantly until the sauce reaches a smooth consistency. Season with a pinch of nutmeg and salt to taste.

For assembling the pasta: Cook the pasta in salted water until tender, then drain it. In a baking dish, place a layer of pasta, followed by the filling. Add a layer of the tomato sauce you prepared earlier. Pour the béchamel sauce over the tomato sauce. Finally, sprinkle mozzarella and parmesan cheese over the béchamel.

For baking: Preheat the oven to 180°C (350°F). Place the dish in the oven and bake until the cheese turns golden and bubbly. Remove from the oven and let it cool slightly before serving. Enjoy your meal!