Lamb and Pork Cannelloni

This recipe is going to look like a lot , a big meal. But don't worry ! What I done is, froze half the meat sauce in freezable container. Write what it is and the date on it too. This will last for about three months in the freezer . I'm sure at some point you will have a busy day and find it really handy . Just put it in the fridge to defrost for at least 12 hours.
HINT:  You want it quicker then filling every tube one by one you can easily layer it like a lasagna :]

Lamb an Pork Cannelloni

Ingredients

18/20 tubes of cannelloni
500g lamb mince
500g pork mince
1 tin kidney beans
1 carrot
1 onion
2 cloves of garlic
2 tins chopped tomatoes
1 chili chopped (deseeded if you want)
1 tsp smoked paprika
1 tbsp tomato puree'
Olive oil
Seasoning
Cheddar cheese

For the white sauce

Ingredients

50g butter
50g plain flour
2 hand fulls of baby spinach leaves
350ml vegetable stock
350ml milk
Pinch of nutmeg
Seasoning

Cooking Time: 35 minutes oven , 15/20 minutes hob
Serves 8
Level : Medium

Method

In some oil fry your mince until brown all over. Drain all the fat (I picked it up with a slotted spoon and rinsed the dish before used it again) and put it on some kitchen towel. Set aside. Add some more oil and fry gently the onion garlic and carrot until soft. Add the chili and paprika, stir in and cook for a minute or two. Bring back the mince to the pan and add the drained kidney beans ( I unfortunately forgot them on the side and didn't add them ) But next time when I use the other half that's in the freezer, I will add kidney beans while warming it up. Now add your tomatoes and the puree'. Make sure everything is warm and well cooked , take off the heat and put aside t cool , while you can start the white sauce. Melt the butter gently in a pan, as we don't won't burnt butter. It taste bitter and ruins the flavour of the sauce. Add the flour and stir it in well for about a minute. Take off the heat and add the milk a little at a time, Stir in well every time you add a little milk. If you don't do this step well , you will end up with a lumpy white sauce. I'm sure you don't want that, as it will end up down the drain. Put back on the hob and add the stock. Warm trough on a flame, stirring constantly , until thick. Add the nutmeg , spinach and season. Give a last stir, cover and set aside. Turn your oven on, to preheat, on 180 degrees.
You can now start filling your cannelloni tubes as the meat mixture has cooled down. If you don't need to use all the meat sauce , transfer half of it in a container and use another time. This bit to fill the tubes will be a bit tricky. You just need a lot of patience ad time too :] . Layer them in your oven proof dish, preferably you want to tug them in nicely on one level if possible. Scoop all the white sauce over everything and grate a generous amount of cheddar cheese to cover. Season , and in the oven for 35 minutes. Leave to sit for 15 minutes before serving . Serve with steamed broccoli, cauliflower and garlic bread.