How to cook
Chop the onions and garlic finely. Saute them in a little oil. Add the finely diced carrot. After the veggies soften, add the mince.
Saute them together until the mince whitens. Then add the tomatoes. Season the sauce with salt, black pepper and basil. Boil until some of the liquid from the tomatoes evaporates.
For the Bechamel, melt the butter in a small pot on a low stove. Then add the flour, spoon by spoon, while stirring nonstop.
Pour the milk in a thin trickle, still stirring. Boil until the sauce thickens. Add a pinch of salt and pinch of nutmeg.
Pour part of the white sauce at the bottom of the tray in which you intend to bake the cannelloni. Fill the cannelloni with the mince and tomato sauce using a small spoon. Arrange them tightly next to each other in the tray.
Pour the rest of the Bechamel on top. Sprinkle basil and black pepper again. Cover the tray with aluminum foil. Bake at 392°F (200 °C) for about 40 min. Remove the foil and sprinkle grated cheese.
Return the tray to the oven and finish baking until the cheese melts.