St Stephen's Day Cannelloni

Ingredients

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Method

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1. 1Make the slow-cooked meat filling. Finely chop the onions and garlic and gently fry them in the oil, adding the onion first, then the garlic. Season the meat with salt and pepper and add it, along with the butifarra if using. Once the meat no longer looks raw on the outside, add the washed, chopped tomatoes, stir, cover and cook for 45 minutes over medium heat.
2. 2Reduce with the wine. Add the wine and cook for another 45 minutes over low heat, stirring occasionally so it doesn't stick, until the alcohol has cooked off and the sauce has reduced.
3. 3Mince the meat. Turn off the heat and let the meat cool a little, then pass it through a mincer in small batches (a blender makes it too fine). It should be finely shredded, with no large chunks, but not a paste. Mix in the pâté and set aside.
4. 4Cook the pasta sheets. Bring a pot of water to the boil with the teaspoon of butter and a handful of salt. Add the sheets one at a time, cooking them in two batches so they don't stick together. Cook for 12 minutes, lift out with a slotted spoon, rinse briefly under cold water and lay them out on kitchen paper or a clean cloth.
5. 5Make the béchamel. Melt the butter, add the flour and whisk together, cooking for a couple of minutes over medium heat. Gradually add the hot milk, stirring constantly. Once each addition is incorporated and the sauce is smooth and thick, add more, until all 3 litres have been used. Season with a generous pinch of nutmeg, the salt and pepper.
6. 6Fill the cannelloni. Mix about 600 ml of béchamel into the filling and adjust the salt. Using a piping bag, or a freezer bag with one corner snipped off, pipe about 35 g of filling onto each sheet and roll it up.
7. 7Bake until golden. Spread a thin layer of béchamel over the bottom of a baking dish and arrange the cannelloni side by side, seam-side down. Cover with béchamel and both cheeses, grated, then bake at 200 °C with top and bottom heat for 20–30 minutes.