Cannelloni with Mozzarella and Ground Beef

Ingredients

• 2 cloves garlic
• 800 g passata tomatoes
• Salt
• black pepper (freshly ground)
• 1 pinch sugar
• 100 ml dry red wine
• 1 onion
• 500 g ground beef
• 1 egg
• 1 tsp medium-hot mustard
• 1 tsp Dried Italian herbs
• 12 lasagna sheets
• Olive oil (for the dish)
• 2 balls mozzarella (125 g each)
• 75 g finely grated Parmesan cheese
• fresh herbs (e.g., oregano and basil, for garnish)

Instructions

1. 1.

   Peel the garlic, finely chop it, and mix half into the tomatoes. Stir the tomato mixture with salt, pepper, sugar, and wine; set aside. Peel and dice the onion. Combine the ground beef with the onions, the remaining garlic, egg, mustard, and herbs; season generously with salt and pepper.

2. 2.

   Preheat the oven to 180 °C fan‑forced. Bring a large pot of salted water to boil. Cook the lasagna sheets for about 5 minutes until al dente, then shock in cold water and lay them side by side on a work surface. Spoon some filling onto each sheet and roll up. Lightly oil two small baking dishes (or one large) and spread half the tomato sauce inside. Place the rolled cannelloni on top, pour the remaining sauce over them, slice mozzarella into rounds and scatter over the dish. Sprinkle with parmesan and bake for about 40 minutes. Garnish with fresh herbs before serving.