Richly filled cannelloni

Ingredients for 3 servings:

• 300 g cannelloni
• 1 pack of mozzarella and the rest of the mozzarella for the filling.
• 1 onion(s)
• 1 bunch of basil
• 4 tbsp olive oil, cold pressed
• 400 g minced meat, lean beef
• ½ jar red wine
• nutmeg
• 100 g ricotta
• 100 g mozzarella, diced
• salt and pepper
• 400 g tomatoes, ripe or pizza tomatoes from the can
• 1 small bunch of basil
• 1 onion(s)
• 5 tbsp olive oil, cold pressed
• 1 garlic clove(s)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Cannelloni all’aretina

For the filling, peel and finely chop the onion. Wash the basil, pat dry, and chop it. Heat the oil in a large pan and sauté the onions until translucent. Add the ground beef and brown evenly. Pour in the wine and reduce over high heat. Season with salt, pepper, and nutmeg and simmer for about 20 minutes, stirring occasionally. Then transfer everything to a bowl and let it cool completely. Add the ricotta, 100g diced mozzarella, and the basil to the filling, season again, and mix everything together. For the tomato sauce, briefly boil the tomatoes in water, then peel, deseed, and dice them. Wash and chop the basil, peel, and finely chop the onion and garlic. Heat 4 tablespoons of oil in a pan and fry the onions until translucent. Add the tomatoes, garlic, and basil. Season with salt and pepper, and simmer for 10 minutes. Now spoon the cooled filling into the cannelloni (I use a child’s spoon, which fits perfectly into the opening) until it’s all incorporated. Grease an ovenproof dish with the remaining olive oil and place the cannelloni in it. Spread the tomato sauce over the cannelloni until no more pasta is visible, then top with the diced mozzarella. Bake in a preheated oven at 160°C (320°F) for about 45 minutes, according to the package instructions.