Cannelloni alla Ale

Ingredients for 5 servings:

• 500 g minced meat, pork or mixed
• 4 balls of mozzarella, approx. 500 g
• 20 cannelloni
• 100 g Parmesan, freshly grated
• 3 large cans of chopped tomatoes (400 ml each)
• 300 ml tomato sauce
• 1 onion(s)
• 100 g bacon cubes
• salt and pepper
• basil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

for a large casserole dish, with lots of cheese

Finely dice the onions and sauté half in a pan until translucent. Add the minced meat and fry until crumbly, breaking up the meat with a wooden spoon. Season with salt and pepper. Set the seared meat aside to cool. Briefly fry the bacon and let it cool. Sauté the other half of the chopped onions in a larger pot until translucent and add the canned tomatoes and tomato sauce. Season with salt, pepper, and basil, and simmer on low heat for 10 minutes. Cut the mozzarella into very small cubes and drain in a colander. In a large bowl, combine the mozzarella cubes, bacon cubes, and minced meat with a large wooden spoon. Sprinkle in 70% of the Parmesan cheese and mix well. Carefully press the mixture into the cannelloni by hand. Choose the size of the baking dish so that the cannelloni fit next to each other and do not need to be stacked. Cover the bottom of the baking dish with the tomato sauce and place the filled cannelloni side by side, leaving a little space between them. Pour the remaining tomato sauce over the top, ensuring the cannelloni are completely covered. Sprinkle with the remaining Parmesan cheese. Bake in a preheated oven at 200°C (top/bottom heat), 180°C (fan oven) for approximately 30-35 minutes. Serve with salad, if desired.