Cannelloni al Pesto Genovese
  										Cannelloni with Pesto and Béchamel Sauce
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  • Ingredients 4 tablespoons olive oil 1 large onion, peeled and finely chopped 1 carrot, peeled and finely chopped 1 courgette, finely chopped 500g minced beef ½ glass red wine 1 tablespoon tomato purée 5 fresh basil leaves 350ml passata (sieved tomatoes) 12 ready-made fresh pasta sheets to taste salt and pepper For the pesto 30g pine nuts 100g fresh basil leaves 1 garlic clove, peeled 170ml extra virgin olive oil 30g freshly grated parmesan cheese For the béchamel sauce 50g butter 50g plain flour 500ml semi-skimmed milk 50g freshly grated parmesan cheese
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