PRE ELABORATION

Mince the garlic, onion and bell pepper in brunoise.
Mince the meat.

ELABORATION

Poach vegetables in order of hardness.
Once soft add the meat to a strong fire and simmer.
Season with wine and let reduce.
Add a little tomato sauce and boil.
Off the fire add the pâté and mix well. Set aside.
Prepare a sauce bechamel of 50 gr. and reserve.
Make a tomato sauce.
Boil the pasta (with plenty of water, salt and oil); cool and drain.
Fill the dough sheets with the filling and form the cannelloni. Reserve.

SERVICE

Heat the necessary cannelloni in the oven.
Heat the tomato sauce.

PLATING

Serve the tomato sauce on a plate.
Place four cannelloni making sure the closure is at the bottom.
Cover with the bechamel and clean well the edges of the plate.
Sprinkle the surface with grated cheese and gratinate.