Cannelloni with vegetable and minced meat filling

Ingredients for 4 servings:

• 50 g smoked bacon, streaky
• 100 g cooked ham
• 2 m.-sized onion(s)
• 200 g zucchini
• 150 g carrot(s)
• 2 tbsp oil
• 200 g minced meat, mixed
• 1 can/n tomatoes or 850 ml
• 2 tbsp tomato paste
• 100 ml red wine, alternatively broth
• salt and pepper
• 40 g butter or margarine
• 40 g flour
• 400 ml milk
• 100 g whipped cream
• 100 g Parmesan, freshly grated
• ½ bunch basil
• 125g mozzarella
• 250 g cannelloni

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Dice the bacon and ham. Peel the onions, trim and wash the vegetables. Finely dice everything. Heat 1 tablespoon of oil and fry the bacon and minced meat. Add the ham, vegetables, and half of the onions and sauté. Remove 3 canned tomatoes and roughly chop them, then add them with 1 tablespoon of tomato paste and the wine. Season everything and simmer for 5-10 minutes. For the béchamel sauce, melt the fat and sauté the flour in it. Deglaze with the milk and cream and bring to a boil. Melt half of the Parmesan cheese and season. For the tomato sauce, heat 1 tablespoon of oil. Sauté the remaining onions. Bring to a boil with 1 tablespoon of tomato paste and the rest of the crushed tomatoes with the tomato juice. Simmer for 5 minutes and season. Wash the basil, pick off the leaves, and finely chop them. Dice the mozzarella. Mix both into the minced meat. Grease an ovenproof dish. Place the cannelloni upright and fill with the minced meat using a teaspoon. Then place the cannelloni tightly together. Spread half of the béchamel sauce, then half of the tomato sauce, and then the remaining béchamel sauce evenly over the cannelloni. Sprinkle with the remaining Parmesan cheese. Bake in a preheated oven (200°C) for 30-35 minutes until golden brown.