Canelons With Meat And Bechamel Sauce

Stir pork, garlic, onion, olive oil, 1 tsp salt, and vermouth together in a pan. Cook for 10 minutes, stirring halfway through cooking.

While the meat cooks, prepare the bechamel. Melt the butter in a medium saucepan over medium heat. Sprinkle the flour over the melted butter and cook, stirring constantly, until bubbling, but not browned, about 1 minute. Slowly whisk in the milk (it may seize up a little here, but don't worry, just keep whisking!). Bring to a boil, whisking constantly. Reduce heat to low and add nutmeg, ½ tsp salt, and ¼ tsp ground black pepper. Cook for another 3 minutes, stirring constantly until thick. Remove from heat and set aside.

Mash meat with a fork until finely ground and then stir in 2 tbsp bechamel sauce. Spread ¼ cup bechamel over the bottom of a pan. Fill pasta with meat mixture and arrange in pan. Pour remaining bechamel sauce over the canelons. Cook on slow cook low for 1 hour.

Once the canelons have finished cooking, remove the pan and sprinkle the top with parmesan cheese. Serve.