Cannelloni 2in1 (spinach and bolognese)

Preparation steps

• If you have fresh spinach, boil it first and then drain.
• In another pot, fry the onion in oil, then add the meat. Basically you know further the protocol for bolognese, add the composition from the list of "minced meat stuffing". Feel free to add tomato concentrate if you use. Cook for a total of 30 to 45 minutes.
• After you have drained the spinach or you have frozen it so you put it in advance to dissolve. Cook it in milk (or cream) add sliced ​​garlic and finally put two tablespoons of flour. Cook for a total of 15 minutes.
• Once your fillings are done, leave them to cool for a few minutes, because if you fill the cannelloni with hot stuffing, the cannelloni will crack from the heat.
• A lot of people always ask me how I fill cannelloni but I don’t have some professional venture, I do it this way: It takes two small spoons and a butter knife. First, fill half of the cannelloni with meat using a small spoon (first fill with meat because you have a much thicker mass of spinach, so it will leak less), and with the second spoon, hold the hollow part of the cannelloni on the opposite side so that the filling does not fall out. Push with a knife to the end so that there is no empty space and in the same way fill the other half with spinach.
• Coat the refractory dish with butter just enough to make it a little greasy, then place the cannelloni on the dish and also coat them a little with butter. Put the excess stuffing on the cannelloni and pour over the cooking cream. I combine two different creams because Vindija’s is rarer and more absorbable, and Meggle cream is thicker. Place slices of cheese on top and sprinkle with a little oregano and parsley. Bake in an oven preheated to 180 ° C for about 45 minutes.