Baked Cannelloni with Tomato Sauce and Cheese

Ingredients

• 2 large onions
• 4 cloves garlic
• 4 tbsp olive oil
• 300 g canned chopped tomatoes
• Salt
• Pepper
• 0.5 tsp Dried oregano
• 150 g Carrots
• 100 g fennel
• 350 g beef mince
• 100 ml Vegetable broth
• 1 tbsp White Wine Vinegar
• 1 bay leaf
• 1 tsp Cornstarch
• 100 ml double cream (15% fat)
• 80 g Parmesan cheese
• 300 g cannelloni
• 80 g grated Emmental cheese
• 2 stalks basil

Instructions

1. 1.

   For the tomato sauce, peel and finely chop an onion and three cloves of garlic. Heat 3 tbsp of olive oil in a small saucepan and sauté the onions and garlic over medium heat for 2 minutes until translucent. Add the tomatoes and season with salt, pepper, and oregano. Simmer on low heat for 10–15 minutes.

2. 2.

   Meanwhile, peel, clean, and wash the carrots. Clean the fennel bulb, wash it, and dice it together with the carrots. Peel and finely chop the remaining onion and garlic clove. Heat 1 tbsp of olive oil in a pan and sauté the onion and garlic over medium heat for 2 minutes until translucent. Add the minced meat and brown it for about 5 minutes while stirring. Add the carrots and fennel and sauté for 2 minutes. Pour in the broth and add 1 tbsp of white wine vinegar. Season with salt, pepper, and bay leaf. Simmer with the lid closed on low heat for 5–10 minutes.

3. 3.

   Mix cornstarch with cream, grate Parmesan cheese, and stir everything into the meat sauce. Simmer for 2 minutes on low heat until thickened, then remove the bay leaf. Season again and fill the cannelloni with the sauce, place them in a baking dish, and then pour over the tomato sauce. Sprinkle with grated Emmental cheese and bake in a preheated oven at 180°C (160°C fan; Gas: mark 2–3) for 35 minutes.

4. 4.

   Serve the baked cannelloni garnished with fresh basil.