Cannelloni al Forno Baked Pasta Tubes Casalinga Style

Ingredients

• 2 tablespoons butter
• 1/2 pound ground pork
• 1/4 pound ground veal
• 1/2 cup Parmigiano-Reggiano, grated, plus more for garnishing pasta
• 1 tablespoon flour
• 1 cup milk
• Salt and pepper
• Pinch nutmeg
• 1 egg, beaten
• 1 recipe basic pasta dough, recipe follows
• 1 cup basic tomato sauce, recipe follows
• 1 cup besciamella, recipe follows
• 1/4 cup extra virgin olive oil
• 1 Spanish onion, chopped in 1/4-inch dice
• 4 garlic cloves, peeled and thinly sliced
• 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
• 1/2 medium carrot, finely shredded
• 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
• Salt, to taste
• 3 1/2 to 4 cups flour
• 4 eggs
• 1/2 teaspoon extra-virgin olive oil
• 5 tablespoons butter
• 4 tablespoons flour
• 3 cups milk 2 teaspoons salt
• 1/2 teaspoon freshly grated nutmeg

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