2 tablespoons butter
1/2 pound ground pork
1/2 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
Cannelloni pasta tubes (dried)
2 cup basic tomato sauce, recipe follows
2 cup besciamella, recipe follows
In a large skillet, heat the butter over high heat until it foams and subsides. Add the ground pork and veal and cook over high heat until it begins to brown in its own fat.
Drain excess fat and add the Parmigiano, the flour and the milk and reduce heat to a simmer. Cook for 10 minutes, stirring regularly, then remove from heat and allow to cool. Season with salt, pepper and nutmeg and stir in the egg. Set aside.
Preheat the oven to 350 degrees F.
Take 16 or so cannelloni pasta tubes and blanch until tender in boiling water. Remove and put in an ice water bath. Fill the tubes with the meat filling by holding them and spooning in the filling.
In an 8 or 9-inch square, oven-proof casserole, spoon half the tomato sauce across the bottom in an even layer. Carefully lay each pasta package in the casserole so that they are in a single layer. Top with the remaining tomato sauce, then the bechamel. Finish with the freshly grated Parmigiano-Reggiano and bake in the oven 20 to 25 minutes, until the sauces and cheese are bubbling and the edges of the pasta are crispy and browned. Serve immediately from the cooking dish.
Basic Tomato Sauce
¼ cup extra virgin olive oil
1 Spanish onion, chopped in ¼ inch dice
3 tbs chopped fresh thyme
½ medium carrot, finely shredded
2 – 28 oz cans whole plumb tomatoes, crushed by hand
Salt to taste
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often.
Lower the heat and simmer for 30 minutes until as thick as hot cereal. Use hand blender or food processor to pulse a few times to break down the large tomato chunks. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. Yield: 4 cups
Beciamela (Bechamel Sauce)
5 tablespoons butter
4 tablespoons flour
3 cups milk
2 teaspoons salt
½ tsp freshly grated nutmeg
In a medium saucepan, heat butter until melted. Add flour and stir until smooth. Over medium heat, cook until light golden brown, about 6 to 7 minutes.
Meanwhile, heat milk in separate pan until just about to boil. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 10 minutes and remove from heat. Season with salt and nutmeg and set aside. 
