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Ingredients
US|METRIC
4 SERVINGS
- 8 cannelloni (lasagne sheets)
- 1 egg
- 100 grams flour (2/3 cup and 2 tbsp of)
- 2 cups milk
- 50 grams butter (3 ½ tbsp)
- 50 grams flour (1/3 cup)
- 1 lb. beef mince (400 gms)
- 1 lb. pork mince (or another 400 gms – 1 lb of beef mince if you do not eat pork)
- 1 onion (chopped)
- 3 Tbsp. extra-virgin olive oil (45 ml)
- 1 bay leaf
- 5 Tbsp. white wine (75 ml-, optional – you can skip this if you do not drink alcohol)
- 1 1/2 cups Parmigiano Reggiano (85 gm, finely grated)
- 3/4 cup béchamel sauce (200 ml, as per above recipe)
- salt
- pepper (to taste)
- 1 onion (small, chopped)
- 2 Tbsp. extra-virgin olive oil (30 ml)
- 2 3/4 cups tomato purée (680 ml)
- 3 basil leaves
- salt
- pepper (to taste)
- 1 1/4 cups béchamel sauce (300 ml-, as per above recipe)
- 1/2 cup Parmigiano Reggiano (35 gms, finely grated)
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