cannelloni al forno

Name: cannelloni al forno
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Ingredients: 50 g streaky smoked bacon; 100 g cooked ham; 2 medium-sized onions; 1 (approx. 200 g) Courgette; 1 (approx. 150 g) Carrot; 200 g mixed minced meat; 2 TABLESPOONS Olive oil; 1 can(s) (850 ml) Tomatoes; 2 TABLESPOONS Tomato paste; 100 ml Red wine; 7-10 Tbsp salt, white pepper; 40 g butter/margarine; 40 g Flour; 400 ml Milk; 100 g Whipped cream; 100 g grated parmesan; 1/2 bunch Basil; 125 g Mozzarella cheese; 250 g Canneloni

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 5

50 g streaky smoked bacon
100 g cooked ham
2 medium-sized onions
1 (approx. 200 g) Courgette
1 (approx. 150 g) Carrot
200 g mixed minced meat
2 TABLESPOONS Olive oil
1 can(s) (850 ml) Tomatoes
2 TABLESPOONS Tomato paste
100 ml Red wine
7-10 Tbsp salt, white pepper
40 g butter/margarine
40 g Flour
400 ml Milk
100 g Whipped cream
100 g grated parmesan
1/2 bunch Basil
125 g Mozzarella cheese
250 g Canneloni

Directions

1
Dice bacon and ham. Peel onions, clean and wash vegetables. Dice everything finely. Fry bacon and minced meat in 1 tablespoon of oil. Fry ham, vegetables and half onions. Add 3 chopped tomatoes, 1 tablespoon marrow and wine, season. Simmer for 5-10 minutes
2
For the béchamel sauce, melt the fat and sauté the flour. Boil up with milk and cream. Melt half of the Parmesan cheese in it, season to taste. For the tomato sauce, fry the rest of the onions in 1 tbsp oil. Simmer for 5 minutes with 1 tbsp. pulp and the rest of the tomatoes and juice, season to taste.
3
Wash, pluck and finely chop the basil. Dice mozzarella. Mix both into the mince. Grease an ovenproof dish well. Place the cannelloni vertically and fill in the minced mass with a teaspoon. Then place them close together
4
First spread béchamel sauce, then tomato sauce evenly over the cannelloni. Sprinkle with the remaining Parmesan cheese. Bake in the preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for 30-35 minutes until golden brown. Serve with a fresh salad