CANNELLONI ALLA UMBRA

Preparation To prepare Umbrian meat-filled cannelloni, start by placing a pot of salted water on the stove to use for the vegetable broth. Begin preparing the ragù by finely chopping the onion, celery, and carrot, and then also the thyme and rosemary. Heat extra virgin olive oil from Cavallino Biologico in a large pot and add the chopped vegetables: onion, carrot, and celery, cooking for 7-8 minutes. Add the ground meat and stir with a spatula. Cook for 5-6 minutes, then add the chopped thyme, rosemary, and peeled garlic. Deglaze the pot with white wine, season with salt and pepper, and add the vegetable broth. Cook for 1 hour and 30 minutes on very low heat, covering with a lid. Meanwhile, prepare the béchamel sauce by heating milk in a saucepan and melting butter in a separate pot. Turn off the heat and gradually add sifted flour, whisking to prevent lumps. Return to low heat and stir until golden to create a roux, then gradually add the hot milk, whisking vigorously. Flavor the milk with nutmeg and a pinch of salt, and cook for 5-6 minutes over low heat until the sauce thickens and begins to boil. After the necessary time has passed, add half of the béchamel sauce to the ragù, along with 100 g of grated cheese, and mix everything with a spatula. Spread a ladleful of béchamel sauce evenly on the bottom of a 36x24 cm oven dish, then pipe the prepared ragù onto it using a piping bag without a tip. Fill the cannelloni one by one and place them next to each other on top of the béchamel base. Once finished, cover everything with the remaining béchamel sauce, spreading it evenly. Top with the remaining grated cheese and bake in a preheated static oven at 180°C for 30 minutes (or at 160°C for 20 minutes if using a convection oven). Once done, take out the dish and serve the Umbrian meat-filled cannelloni hot.