Stuffed Lumaconi on Herb Cheese Sauce

For the stuffed lumaconi, dice the onion and cut the carrots into fine sticks, cut the leeks into thin rings. Fry the onion in a pan with hot oil, add the minced meat and fry it as well.

Then fry the leek and the carrots. Pour in tomato polpa, season with salt, pepper and pasta seasoning and simmer for 15 minutes. Cook the lumaconi al dente according to package directions. Carefully lift them out so they don’t tear.

For the cheese sauce, melt the butter in a saucepan, add the flour, sweat until light and let cool. Bring the milk to a boil and whisk into the roux, simmer.

Season to taste with salt, pepper and nutmeg. Grate the Parmesan fresh and mix in, remove from heat. Cut the basil and sage into fine strips and mix into the cheese sauce.

Fill the lumaconi and place on top of the herb cheese sauce. Sprinkle with freshly grated Parmesan if desired.

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