Ricetta Tradizionale Dei Cannelloni Alla Bolognese

welcome to italian cuisine at home today cannelloni pasta with bolognese sauce again a traditional recipe not difficult to make the bolognese sauce, that I have already made and let it cool see video recipe a tasty béchaml, just made too and, of course, fresh egg pasta you'll need also tomato and cheese and just a butter nut for greasing the oven pan start by greasing with very few butter the oven pan, for avoiding the cannelloni to stck to the bottom prepare the bottom, mix a little of tomato sauce with a little of béchamel we can blend them in the oven pan then roll the dough for the cannelloni, as in this recipe they are used only for containing the bolognese sauce you can shape them using the pasta machine the most important is that the pasta layer is very thin when we have a thin layer, not transparent cut the dough to rectangles not very small as they will be shaped into the cannelloni I find much more useful to make them when the bolognese sauce is cold so we can easy shape them it is very important that the cannelloni are filled with not few bolognese sauce otherwise they will look ugly when cooked stuff and roll cannellone much easier than work with ready made cannelloni and pre cooked put cannelloni onto the oven pan with béchamel and tomato keep them well separated after that cover with béchamel blended with tomato sauce as much béchamel and tomato obviously as your taste the traditonal recipe requires more béchamel and few tomato, but if you prefere you can put more tomato cover well as the pasta did not have pre cooking sprinkle with parmesan cheese abundant put into the oven at 180° for 15 minutes the cannelloni are ready it's the time to serve them, let me see if they are well cooked if all is ok they sould be separated and it would not be difficult them to serve onto the dish it seems not too bad! good appetit by italian cuisine at home