Cannelloni with Minced Meat

STEP BY STEP

Let's make something delicious.

1. 01

   Peel and finely chop the garlic and onion. Peel and finely dice the carrot. Wash the celery and finely chop the stalk and leaves. Heat 1 tbsp olive oil in a non-stick frying pan. Add the garlic, onion, carrot and celery and sauté briefly. Remove from the pan and set aside.

2. 02

   Heat another 1 tbsp olive oil in the pan and fry the minced meat, breaking it up into small pieces. Stir in the tomato purée. Return the vegetables to the pan and mix well. Deglaze with 150 ml vegetable stock and allow to reduce briefly. Transfer the meat and vegetable mixture to a bowl and mix with the ricotta. Season with a pinch of salt, pepper and nutmeg. Spoon the mixture into a piping bag.

3. 03

   Preheat the oven to 200 °C conventional (180 °C fan).

4. 04

   Fill the cannelloni with the meat mixture and lay them side by side in a baking dish. Heat the chopped tomatoes in a saucepan, season with salt, pepper, paprika, oregano and honey, then pour over the cannelloni. Tear the mozzarella into pieces and scatter over the top along with the grated Parmesan. Bake on the second shelf from the bottom for 20–25 minutes until the cheese is golden.

5. 05

   Remove the cannelloni from the oven, leave to cool briefly and serve.