Cannelloni
Shallots
Garlic Clove
Olive Oil	tbsp
Minced Beef	g
Chopped Tomatoes	g
Fresh Thyme	tsp
Fresh Oregano	tsp
Hokkaido Pumpkin	g
Salted Butter	tbsp
Ground Nutmeg	tsp
Cannelloni
Mozzarella Cheese	g
Béchamel
Butter	g
All-Purpose Flour	g
Milk	g
Ground Nutmeg	tsp
Pinch of Salt

1. Peel the shallots and garlic and cut into fine cubes. Heat a pan with a little olive oil over medium high heat and fry the minced meat from all sides. Add the shallots and garlic and fry for about 3 minutes. Add the tomato sauce and bring to boil.
2. Wash the thyme and oregano, shake dry. Pluck off leaves, chop finely and add to the Bolognese. Season with salt and pepper and cook over medium heat for about 25 minutes.
3. For the pumpkin puree, wash the pumpkin, remove the seeds and dice in cubes. Boil the pumpkin cubes in salted water for about 20 minutes. Drain and mash together with a tablespoon of butter. Season with salt, pepper and nutmeg.
4. For the béchamel, put the butter in a saucepan and stir in the flour. Sauté for about 1 minute. Then add the milk and whisk until smooth. Cook over medium heat for a minute and season with salt and nutmeg.
5. Preheat the oven to 200 ºC.
6. Mix the Bolognese with 50g mozzarella and season as needed. Fill the sauce into a piping bag.
7. Spread the casserole pan with a layer of pumpkin puree. Fill the cannelloni with the Bolognese and place them next to each other in the casserole pan on the pumpkin spread. Add the remaining puree and the béchamel on top of the cannelloni and sprinkle with mozzarella cheese.
8. Bake in the oven for about 45 minutes.

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