Beef Cannelloni with Bechamel Sauce

for Beef Mixture

1. In a large pan over medium heat, add 2 tablespoons of vegetable oil and sauté the beef meat with the onion, garlic, and sugar.
2. Cook until beef is ready. (if necessary, drain the fat and juices)

to make the Béchamel Sauce(White sauce)

1. Put butter in a medium saucepan over medium heat. Add flour and stir until well combined. Add the milk gradually and bring to a slow boil until mixture thickens.
2. Remove from heat. Add the cream cheese and parmesan, and mix well. Season with oregano, salt, and pepper to taste.
3. Stir the sauce into the meat mixture and stir until well combined. Optional, add cubed mozzarella.

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for Tomato Sauce

1. In a medium saucepan over medium heat, pour the melted butter and sauté onion until it gets translucent.
2. Add the white wine and let it cook down until it evaporates. Add stewed tomatoes and salt to taste. Mix well and let simmer for 13-15 minutes.

boiling cannelloni pasta

1. Bring a large pot of lightly salted water to a boil. Add pasta, a few at a time, and cook according to product instructions.
2. Using a slotted spoon, transfer quickly to a bowl filled with cold water, then, transfer pasta on a flat surface.

finally ….

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9×13-inch baking dish.
2. Fill the cannelloni shells starting from one end, and use your fingers to push the filling inside of each shell.
3. Place cannelloni in the prepared baking dish and cover with tomato sauce mixture. Sprinkle with cheese of your choice and small pieces of butter.
4. Bake in the preheated oven for 20-25 minutes or until heated through.
5. When done, remove from oven and let it cool for 5 minutes before serving.