Cannelloni

• 100 g extra virgin olive oil
• 200 g onion, chopped into segments
• 2 garlic cloves
• 150 g chopped tomatoes, canned or fresh
• 200 g chicken breast, diced
• 200 g beef, diced
• 200 g pork meat, lean, sinew free, diced
• 1 tsp salt
• 1 pinch pepper, ground
• 1 bay leaf, dried
• 30 g cognac or brandy
• 50 g flour
• 200 g milk
• 24 - 30 dried cannelloni tubes

Béchamel sauce

• 60 g butter
• 60 g flour
• 750 g milk
• 1 ½ tsp salt
• ½ tsp black pepper, ground
• 3 pinches nutmeg, ground

To brown

• 50 g grated cheese