Cannelloni with bechamel/tomato sauce.
(you must have room temperature milk so take it out 1/2 hour before starting. This milk is use later in the recipe)
2 part of ground beef for one part of ground veal.
Cook it in a frying pan just enough so the meat isn't red anymore.
Grated a strong Cheddar. About same quantity of grated cheese as the veal.
Mix with meal (Meal must have cool off a little or the cheese will melt to fast and wont mix properly)
Mix some butter (not margarine, not any other fat you need real butter for this) with some flour. about 2 tablespoon of butter, a little more flour.
Put in a cauldron. As soon as the butter start to melt (only a few second) drop 1L of milk at room temperature. Do not cook the butter and flour alone in the cauldron You need to drop the milk fast before the flour start to cook or it will stick to the bottom and burn.
stove should not be on high but about 3/4.
Keep stirring all the time until it thicken. Add some flour mix with butter if it doesnt get thicker after it start to boil. (it should not be boiling like crazy, but just very small bubble, forming a foam at the surface).
If everything went right it should get really thick. If it doesn't, dont worry it will work anyway.
Pour one can (26oz)of tomato sauce in the bechamel sauce. (you can skip putting tomato sauce since the bechamel is already super good)
Fill your uncook (hard one. The soft one are just to hard to fill) cannelloni using a pastry bag.
Put sauce ontop until it cover them all. Had some grated cheese over it all.
Put in the oven for aprox. 20 minute at 350.