Cannelloni with Ground Meat

Directions

1. In a saucepan, saute the ground meat and add the onion and garlic. Deglaze with white wine, then add the tomatoes, spices, and let the meat simmer until all the liquid is absorbed. Once dry, remove from heat and stir in the grated Kefalotyri cheese.
2. In a small saucepan, prepare the tomato sauce. Saute the onion, then add garlic, tomato paste, crushed tomatoes, spices, and basil. Let it simmer for 10 minutes.
3. For the cheese sauce, melt butter and olive oil in a saucepan over medium heat. Gradually add flour, stirring constantly until a roux is formed. Slowly pour in the milk while whisking vigorously with a whisk. If you prefer a thicker consistency, let it simmer for a few more minutes while stirring continuously. The sauce should be smooth and velvety without lumps. Remove from heat and add egg yolks, cream cheese, and the grated cheeses (keeping a small amount of Kefalotyri cheese aside for sprinkling on top).
4. In a baking dish, pour a layer of tomato sauce for the cannelloni to rest on. Fill the cannelloni tubes with the meat mixture and place them in the dish in a single layer. Pour the remaining tomato sauce on top, followed by the cheese sauce. Sprinkle the reserved Kefalotyri cheese on top.
5. Bake in the lower rack of the oven for about 25-30 minutes, then move to a higher rack to allow the top to brown and become gratinated.
6. In the cheese sauce, you can add a touch of olive oil for extra flavor. Alternatively, you can use butter instead if desired.
7. Make the tomato sauce slightly thin by adding water to ensure that the cannelloni remain moist and do not dry out.

Indulge in this irresistible dish where the creamy cheese filling, savory ground meat, and aromatic tomato sauce come together to create a harmonious combination.