• Slice the potato and place it in a pot with cold water and salt.
• Bring to a boil and cook until the potato is soft and can be mashed.
• When ready, take out the potato and mash it in a bowl.

Tomato Sauce

• While the potato is cooking, in a pot sauté the onions in olive oil until soften (if you don't like onions you can skip).
• Add the minced garlic for around 1 min, until fragrance turns from spicy to sweet.
• Added the crushed tomatoes and tomato paste, and ¼ tsp of ground nutmeg.
• Lower the heat to a simmer and let it cook for at least 30 mins stirring occasionally to prevent the sauce from burning in the bottom of the pot. 

The Beef

• Fry the minced beef in a pan with a bit of oil. Use a spatula or a spoon to separate the minced beef into the smallest chunks possible. Salt the beef while in the pan.
• Add ½ tsp of ground nutmeg.
• When the beef is ready add the mashed potato, a bit at a time and combine.
• Continue adding until there is enough to make the beef connect.

Bechamel sauce

• Melt the butter in a small pot or saucepan over low heat until it stops bubbling.
• Add the garlic and sauté for a minute until fragrance turns from spicy to sweet.
• Add the milk slowly while stirring to avoid creating clumps. Add ¼ tsp of ground nutmeg.
• Bring to a boil and lower the heat.

The Cannelloni

• When the beef is cold enough, place it in a pastry bag.
• Feel each cannelloni with the beef. While holding the cannelloni, fill it from one side until it fills the whole tube.
• In an oven dish, place the tomato sauce until a height of about half the cannelloni size.
• Place the cannelloni with some space between them (about ⅓ of the cannelloni size) to allow them to expand a bit.
• Pour the béchamel sauce evenly on the cannelloni.
• Sprinkle the parmesan cheese above the cannelloni.
• Place the dish uncovered in an oven preheated to 180°C(360°F) for around 25 minutes, until the parmesan browns a bit but doesn't burn.