Oven-baked cannelloni

Ingredients for 4 servings:

• 50 g smoked bacon, streaky
• 100 g ham, cooked
• 2 m.-sized onion(s)
• 1 zucchini (approx. 200 g)
• 1 carrot(s) (approx. 150 g)
• 200 g minced meat, mixed
• 2 tbsp olive oil
• 1 can of tomatoes (850 ml)
• 2 tbsp tomato paste
• 100 ml red wine, if necessary
• 40 g butter or margarine
• 40 g flour
• 400 ml milk
• 100 ml whipped cream
• 100 g Parmesan, grated
• ½ bunch basil
• 125g mozzarella
• 250 g cannelloni (thick pasta tubes for filling)
• Salt and pepper, white
• Fat for the mold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Dice the bacon and ham. Peel the onions, trim and wash the vegetables. Dice everything finely. Fry the bacon and minced meat in 1 tablespoon of oil. Sauté the ham, vegetables, and half of the onions. Add 3 chopped tomatoes, 1 tablespoon of pulp, and wine, and season. Simmer for 5-10 minutes. For the béchamel sauce, melt the fat and sweat the flour. Bring to a boil with the milk and cream. Melt half of the Parmesan cheese in it and season to taste. For the tomato sauce, sauté the remaining onions in 1 tablespoon of oil. Simmer with 1 tablespoon of pulp and the remaining tomatoes and juice for 5 minutes, and season. Wash, pick, and finely chop the basil. Dice the mozzarella. Mix both with the minced meat. Grease an ovenproof dish well. Place each cannelloni upright and fill with the minced meat using a teaspoon. Then place them tightly together. Spread first the béchamel sauce, then the tomato sauce evenly over the cannelloni. Sprinkle with the remaining Parmesan cheese. Bake in a preheated oven (200°C electric, 175°C fan, gas mark 3) for 30-35 minutes until golden brown. Serve with a fresh salad.