Cannelloni with Vegetable and Minced Meat Filling

Summary

Ingredients

• 50 g smoked bacon, mixed
• 100 g cooked ham
• 2 medium onion (s)
• 200 g zucchini
• 150 g carrot (s)
• 2 tablespoons oil
• 200 g minced meat, mixed
• 1 can (s) tomato (s) or 850 ml
• 2 tablespoon tomato paste
• 100 ml red wine, alternatively broth
• salt and pepper
• 40 g butter or mararine
• 40 grams flour
• 400 ml milk
• 100 g whipped cream
• 100 g parmesan, freshly rated
• 0.5 ½ bunch basil
• 125 g mozzarella
• 250 g cannelloni

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Instructions

1. Dice the bacon and ham. Peel the onions, clean and wash the vegetables. Finely dice everything.
2. Heat 1 tablespoon of oil and fry the bacon and mince in it. Add the ham, vegetables and half of the onions and sauté. Take 3 tomatoes out of the tin and roughly chop, add 1 tablespoon of tomato paste and the wine. Season everything and simmer for 5 - 10 minutes.
3. For the bechamel sauce, melt the fat and sweat the flour in it. Deglaze with milk and cream, bring to the boil. Melt half of the parmesan in it, season.
4. For the tomato sauce, heat 1 tablespoon of oil. Sauté the remaining onions in it. Bring to the boil with 1 tablespoon of tomato paste and the rest of the crushed tomatoes with the tomato juice. Simmer for 5 minutes and season.
5. Wash, pluck and finely chop the basil. Dice the mozzarella. Mix both with the hack.
6. Grease an ovenproof dish. Place the cannelloni vertically. and fill in the mince with a teaspoon. Then place the cannelloni close together. Spread half of the béchamel sauce, then the tomato sauce and the rest of the béchamel sauce evenly over the cannelloni. Sprinkle with the rest of the parmesan. Bake in a preheated oven (electric stove 200 °) for 30 - 35 minutes until golden brown.