One of the classical Italian dish and has more than hundreds of ways to prepare. Besides its culinary traditions, this rolls of pasta stuffed inside can be either dried or fresh. Historians have noted that Chinese were eating prototypes of pastasciutta and la pasta was imported from this country to the western world. This recipe is adapted from Pastissima cook book by Leonardo Castellucci -2002.
For the ragu:
Saute onion in butter. Add chopped celery and carrot. Stir in ground beef. Cook over fast heat until meat loses redness. Add tomato sauce, cinnamon and clove powder, let it cook for 15 minutes. Add milk and salt then cook over very low heat for at least 2 hours, stirring occasionally. This sauce can be stored in the refrigerator several days.
For the bechamel sauce:
Put butter into a milk pan let it melt. Add flour and stir over low heat making a paste. Add milk by small degrees first, stir it. Pour the rest of the milk stir until it comes to full boil. Add grated nutmeg. If it is chunky, use a hand blender to mix extremely pure.
In a large baking pan, boil the water. Add salt to the boiling water and place ten cannelloni pastas, boil for 3 minutes.
In an ovenproof pan, spread some bechamel sauce over the glass pan. Fill the cannelloni pastas with ragu evenly. Place five canneloni pastas to the pan. Spread bechamel sauce one layer and place the rest of the filled cannelloni pastas. Finally spread the rest of the sauce and sprinkle it with grated cheese. Bake at preheated 200° C oven for 20 minutes until it is golden. Serve hot.