Cannelloni alla Neapolitan

Ingredients for 4 servings:

• 250 g cannelloni
• 100 g sausage (mortadella)
• 1 large onion(s)
• 1 clove(s) garlic
• 500 g minced veal
• 4 tbsp olive oil
• 50 g flour
• 125 ml red wine
• 200 ml veal stock
• pepper
• 120 g butter
• 480 g tomatoes, peeled from the can
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 2 sprigs of marjoram
• 4 sprigs of sage
• Sugar
• 50 g Parmesan, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

filled with minced meat and mortadella

Finely dice the mortadella, onion, and garlic. Fry the minced meat in the heated oil until crumbly and the onions until translucent. Add the garlic and mortadella and fry briefly. Dust with flour and sauté. Pour in the wine and stock, season, and simmer while stirring until thickened. For the sauce, finely chop the onion and garlic and fry in 40g butter until translucent. Add the tomatoes and their juices and crush. Finely chop the marjoram and sage leaves and add to the sauce. Season with salt, pepper, and sugar and simmer for about 10 minutes. Pour some of the sauce into a baking dish. Fill the cannelloni according to the package instructions, pre-cooking if necessary. Place them side by side in the dish and cover with the remaining sauce. Sprinkle with Parmesan cheese and bake in a preheated oven at 200°C for about 15 minutes. Brown the remaining butter and baste the cannelloni with it.