Cannelloni stuffed with Bolognese sauce thermomix

Preparation of cannelloni stuffed with bolognese sauce

1. If you don’t have the grated Parmesan cheese, pour it into pieces in the Thermomix bowl, program.
2. 15 seconds / Speed ​​10.
3. Pour into another container and reserve.
4. Now it is time for the Bolognese sauce, to do this, place the mixed vegetables in the Thermomix bowl, add the olive oil and program.
5. 5 seconds / Speed ​​7.
6. With the help of a spatula, lower towards the blades, the remains of vegetables that have adhered to the walls and lid of the thermomix container, now program.
7. 5 minutes / Temperature 120 ° / Speed ​​2.
8. To continue, add the minced meat mix to the Thermomix bowl and program.
9. 8 minutes / Temperature 120 ° / Reverse spin / Speed ​​1.
10. Then, add the wine and without placing the goblet on the lid of the Thermomix bowl, to facilitate the evaporation of the alcohol, program.
11. 5 minutes / Varoma temperature / Reverse spin / Speed ​​1.
12. After the programmed 5 minutes of cooking, add tomato puree, salt and pepper, program.
13. 15 seconds / Reverse spin / Speed ​​4.
14. Then for the preparation of the bechamel sauce, pour the milk into the Thermomix bowl, add 25 grams of butter, along with the flour, salt and nutmeg, program.
15. 8 minutes / Temperature 90° / Speed ​​4.
16. Meanwhile, preheat the oven to 180°C.
17. With the rest of the butter, grease a baking dish approximately (25 x 15 cm).
18. Pour a few tablespoons of Bolognese sauce into a baking dish on the bottom, forming a light layer.
19. Then, vertically place a first layer with 12 cannelloni and fill them with Bolognese sauce, arrange them tightly, one to the side until the entire mold is covered.
20. Continue, covering the pasta with half of the bechamel sauce, sprinkle with half of the grated Parmesan cheese.
21. Repeat the operation with the rest of the cannelloni, the Bolognese sauce and the remaining bechamel sauce, as well as the Parmesan cheese, and cover with small pieces of butter. Put a lid on the mold
22. Bake for 15 minutes at 180°C, covered, then a further 15 minutes uncovered, or until the top is golden or attractively au gratin.
23. Sprinkle with finely chopped fresh basil leaves.