Cannelloni con la Balsamella - Cannelloni (Manicotti) with White Sauce
Prepare the Balsamella white sauce
using procedure indicated on the basic recipe, but the quantities indicated in this recipe.

preparing the filling
* In a frying pan put the butter and olive oil, on medium heat. * When the butter starts foaming add the ground meat, salt and pepper. Cook, stirring and breaking the meat in small particles, until browned.
* Place the meat in a food processor and run the blade until the meat is very fine.
* Add 3 - 4 tablespoons of white sauce, nutmeg, and the parmigiano cheese. Continue running the blade until a soft compound is obtained.
* Transfer to a bowl.

assembling the cannelloni:
* Preheat oven 350 F (175 C). Butter one flat oven pans approximately 11 x 14 inch (27 x 35 cm). Spread approximately 1/2 cup of white sauce on the bottom of the pan.
* Stuff the dry cannelloni with the meat filling and place them in the pans side by side.
* Top the cannelloni evenly with the rest of the white sauce and the parmigiano reggiano cheese.
* Cover the pan with aluminum foil. Bake for about 30 minutes. Remove the foil and bake few more minutes until the surface starts coloring, and the cannelloni are soft when tested with a fork.
* Remove from the oven and set aside. Serve after approximately 5 minutes.
serves 8

for the balsamella white sauce:
(makes approx 6 cups sauce):
* 4 1/2 oz (125 gr) butter
* 5 1/2 oz (150 gr) flour
* 5 1/3 cup (1250 cc) milk
* salt
* 2 1/2 oz (75 gr) parmigiano reggiano, freshly grated
* Pinch of nutmeg

for the filling:
* 3 - 4 tablespoons butter
* 2 tablespoons extra-virgin olive oil
* 2 1/2 lb (1 kg) ground beef, or mix of different ground meats (beef, pork, cold cuts)
* salt and pepper
* 3 oz (90 gr) parmigiano reggiano, freshly grated
* pinch of nutmeg

for the cannelloni:
* 20 dry no-boil cannelloni (manicotti)
* 3 oz (90 gr) parmigiano reggiano cheese, freshly grated