Baked Cannelloni with Meat and Tomato Sauce

Begin by heating oil in a large skillet over medium heat, allowing it to warm up. Then, add ground beef and sauté the onion along with sage and rosemary until the meat is evenly browned and crumbly. Remove excess fat from the skillet. Next, add salt and 1/2 cup of white wine to the mixture; continue cooking until the wine has evaporated. Set the meat mixture aside.

To prepare the Bechamel sauce, melt 4 tablespoons of butter in a medium-sized saucepan over medium heat. Add flour and stir until it is fully incorporated into the butter. Gradually add milk to the saucepan, stirring constantly as you bring it to a slow boil until the mixture thickens. Remove the saucepan from the heat source.

In a separate bowl, whisk together the egg yolks. Slowly pour the Bechamel sauce into the egg yolks, whisking continuously to avoid lumps. Combine the sauce with the meat mixture and stir in cubed mozzarella.

In another saucepan, melt 2 tablespoons of butter over medium-low heat. Add the onion and sauté until it is soft and translucent. Next, add 1/2 cup of white wine to the saucepan and let it cook down until evaporated. Add stewed tomatoes and salt, mixing well to combine. Simmer the mixture for 15 minutes.

Boil a large pot of salted water and add pasta, adding it to the pot in batches. Cook the pasta for 8-10 minutes or until it reaches al dente consistency. Using a slotted spoon, remove the cooked pasta from the hot water and transfer it to a pot filled with cold water. Arrange the pasta on a flat surface.

Preheat your oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish. Spoon a line of filling into each shell, starting from one end and gently pushing the filling inside the shell using your finger. Arrange the cannelloni in the prepared baking dish and cover with the tomato sauce mixture.

Bake the cannelloni in the preheated oven for 15 minutes or until heated through. When finished baking, allow it to stand for 5 minutes before serving