Sunday Cannelloni

• 8 cannelloni meat
• extra-virgin olive oil
• 1 shallot finely sliced
• 300 grams tomato puree
• 1 cup water
• 3 ounces vin santo
• salt
• sugar
• basil leaves
• butter
• 1 tablespoon flour
• 300 milliliters whole milk
• salt
• ground nutmeg
• Parmesan cheese grated

1. Place the oil, shallot, tomato puree, water, Vin Santo, a pinch of salt, a pinch of sugar, and a few basil leaves in the slow cooker and cook on high for approximately 1 hour.
2. In the meantime, prepare the bechamel sauce by melting 2 tablespoons butter in a medium saucepan. Add the flour, and stirring with a whisk, slowly incorporate the milk. Season with a pinch of salt and a pinch of nutmeg.
3. Place the cannelloni in the slow cooker with the tomato sauce, cover with the bechamel sauce, sprinkle with Parmesan cheese and replace the lid on the slow cooker.
4. Cook on low for 8 hours.
5. Serve hot.

cannelloni meat, extravirgin olive oil, shallot, tomato puree, water, santo, salt, sugar, basil, butter, flour, milk, salt, ground nutmeg, parmesan cheese

Taken from www.yummly.com/recipe/Sunday-Cannelloni-531784 (may not work)