Christmas cannelloni

Preheat the oven to 180 degrees.

Cook the cannelloni plates in salted water according to package directions. Once cooked, drain and set aside.

In a large skillet, heat the olive oil. Add the chopped onion, carrot and bell bell pepper and cook until tender. It is important to chop the vegetables into very small pieces so that they mix well with the meat.

Add the minced meats to the pan and season with salt and pepper. Cook the meat until well browned. I have found that stirring the meat with a fork helps to break it up and cook it evenly.

Add the white wine and let the alcohol evaporate. This will give the meat a deep and delicious flavor.

Once the meat is cooked, let it cool a little before filling the cannelloni. This will prevent the cannelloni plates from breaking due to the heat.

Fill each cannelloni plate with the meat and place in a baking dish.

For the béchamel sauce, melt the butter in a saucepan, add the flour and mix well. Then add the milk little by little, stirring constantly. Add salt, pepper and nutmeg to taste.

Cover the cannelloni with the béchamel sauce and sprinkle grated cheese on top.

Bake the cannelloni for about 25-30 minutes or until the cheese is golden brown and bubbly.

Remember to reserve a little béchamel sauce for the top of the cannelloni. This will give them a creamy, golden topping that is really delicious - and useful for those who love extra cheese! There can never be enough cannelloni, so make more than you think you'll need. They are always a hit and freeze very well to enjoy later. If you wish, you can use a blend of cheeses for the topping, such as mozzarella and Parmesan, for extra flavor.