Cannelloni with dried mushrooms Chilean-style

2 Art. l. extra virgin olive oil

? cup finely chopped onion

220 g minced beef

120 ml ? cup () white wine

85 g chopped raw ham

? cups dried mushrooms, soaked in warm water for 30 minutes, and chopped obsushennyh

800 g canned tomatoes, chopped and obsushennyh

To prepare the white sauce will need:

4 Art. l. butter
Which oil to choose? we'll show

3 Art. l. flour

480 ml 2 cups () hot milk

Salt and pepper

8-10 nerazvarennyh cannelloni

Grated Parmesan cheese for sprinkling

Prepare the filling. Heat the oil in a pan over low heat, add the onion and cook until softened onions. The meat into the pan and cook over high heat until the color changes of meat. Pour the wine and cook until liquid evaporation. Add ham and sliced mushrooms. After a few minutes add the canned tomatoes, reduce the heat and cook 45 minutes over low heat. Remove from heat and leave.

Prepare white sauce. Heat the butter in a saucepan over medium heat, add the flour and cook for 3 minutes, stirring occasionally. Remove from the stove and put the milk, beat well again put on the stove and cook until slightly thickened. Season with salt and pepper. Remove from heat and leave.

Preheat the oven to a high temperature. Stuff the cannelloni cooked mushroom mixture with a spoon. Grease with butter a baking sheet, put the stuffed cannelloni and sprinkle with grated cheese. Close foil and place in the oven for heating. Remove from the oven, remove the foil and bake until golden brown. Then serve.