Greek cannelloni

Ingredients for 2 servings:

• 3 tbsp olive oil
• 2 onions
• 6 cloves garlic
• 800 g tomatoes, peeled
• 35 g tomato paste
• 100 ml red wine
• 250 g minced meat (lamb)
• 250 g sheep’s cheese (Salakis light)
• 8 cannelloni
• salt and pepper
• Thyme
• rosemary
• Bay leaf
• chili powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the onion and garlic. Chop half very finely and the rest more coarsely. Finely dice or grate the feta cheese. Sauté the roughly chopped onion and garlic in half of the olive oil until soft. Add the tomato paste and sauté briefly. Add the peeled tomatoes and season generously with salt, pepper, thyme, rosemary, and a little chili powder. Add a bay leaf and simmer everything (if you have the time, cook for one to two hours). Remove the bay leaf and puree the sauce with a hand blender. Then add the red wine and stir in, then season to taste. Knead together the minced lamb, finely chopped onion and finely diced garlic, 100g of the feta cheese, salt, pepper, thyme, and rosemary. Fill the cannelloni with the mixture. Pour some of the tomato sauce into a baking dish and place the cannelloni in it. Just cover completely with the tomato sauce. Combine the remaining feta with the remaining olive oil and pour over the cannelloni. Bake in a preheated oven at 200°C (400°F) on the lowest rack for about 40 minutes. Serve immediately.