Cannelloni

Make pasta. Cut into rectangles about 5" x 6" and very. thin.

Grease 2 large cake pans. Pour in a jar of tomato sauce.

Saute carrots, celery, and onions in olive oil until soft. Add garlic and saute for another minute or so. Season to taste with salt.

Stir in tomato paste while some liquid remains.

Deglaze pan with wine. Reduce till almost gone. Add stock if using and reduce again until almost gone.

Add meats, breaking up clumps, and season with salt. Saute until cooked but not browned.

Stir in ricotta and basil. Use about a teaspoon of dried if fresh basil isn't available.

Test filling for moistness. Add more olive oil to taste. This will vary based on the meat used.

Pulse in food processor about 8 pulses. You want to make the morsels of meat smaller but not create a paste. Should remain granular.

Make Bechamel:
1. Melt butter in saucepan.
2. Stir in the flour and cook for about a minute, stirring.
3. Stir in milk, stirring, a little at a time. Cook over medium heat till sauce starts to boil and sauce has thickened.
4. Stir in parmesan. Adjust salt.

Stir in about 1/2 cup of the bechamel sauce and adjust seasonings.

Roll 1/4 cup of filling in one uncooked pasta rectangle. Place seam down in pan with tomato sauce.

When pan is filled, top with about 1/2 of the bechamel. Cover and bake at 350F for about 1/2 hour or until heated through and tomato sauce is bubbling up through bechamel.