Canelons

If using dried cannelloni, cook according to package directions until pliable but not fully tender. If using fresh pasta sheets, cut them into rectangles approximately 10x12cm.

Heat olive oil in a skillet over medium heat. Cook the onion for 6-7 minutes until softened and golden. Add the garlic and cook for 1 minute. Add the shredded braised beef, nutmeg, cinnamon, salt, and pepper. Cook for 5 minutes to heat through and meld flavors.

Process the beef mixture briefly in a food processor until finely textured but not a paste. It should have some texture for interest. Taste and adjust seasoning. Let cool enough to handle.

Make the béchamel: melt butter in a saucepan over medium heat. Add flour and whisk constantly for 2 minutes to cook the roux without coloring. Gradually add milk while whisking continuously. Cook for 8-10 minutes until thick and smooth. Season with nutmeg and salt.

Spread a thin layer of béchamel on the bottom of a large baking dish. Fill each cannelloni tube with the beef mixture using a piping bag or small spoon. Arrange them in a single layer in the dish, seam-side down.

Pour the remaining béchamel evenly over the cannelloni, making sure every tube is completely covered. The béchamel prevents the exposed pasta from drying out during baking. Sprinkle the grated cheese over the top.

Bake at 190°C (375°F) for 30-35 minutes until the top is deeply golden, the sauce is bubbling around the edges, and the cheese has formed a crispy crust. Let rest for 10 minutes before serving.