Summary

Ingredients

• 250 g cannelloni
• 500 g minced meat from ame
• 50 g parmesan, freshly rated
• 1 large onion (s), red, chopped
• 2 tablespoon capers
• 1 roll, pickled in milk
• 1 tablespoon olive oil
• 2 cloves garlic, pressed
• 2 sprigs rosemary
• 1 sprig thyme
• 1 shot white wine
• 1 teaspoon oregano, dried
• 1 teaspoon salt
• pepper
• 1 liter tomato (s), happened
• 1 can tomato (s), chunky or nice fresh one
• 1 tablespoon allspice
• salt
• sugar
• 500 ml cream
• 120 g parmesan, freshly rated
• 2 packs mozzarella

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Instructions

1. For the filling, finely chop the onion, fry until golden in olive oil, chop fresh rosemary and thyme and fry for 10 seconds, then deglaze with white wine. Let cool slightly. Stir the minced meat with the pickled bun, the grated Parmesan, chopped capers, garlic and the onion mixture, season with salt and pepper and pour into the raw cannelloni.
2. It`s best to just use your fingers.
3. Season the strained and diced tomatoes from the can with the freshly ground allspice, salt and sugar and heat. Then fill into a large baking dish (approx. 28 cm) or heat it right away. Lay the cannelloni side by side in the sauce, pressing them lightly into the tomato sauce so that they swim well and are lightly covered. Scatter the rest of the grated Parmesan on top and top with the thinly sliced mozzarella.
4. Finally pour 250 ml of cream over it and bake in the oven at 170 degrees hot air for about 25-30 minutes. Then spread the rest of the cream over it and bake for another 20 minutes at 160 degrees. Let rest in the pipe for 10 minutes and then serve.
5. Serve with salad and a bit of white bread.
6. Also very tasty with beef, soy or mixed minced meat.