Stuffed Cannelloni with Minced Meat and Mountain Cheese

For the cannelloni with minced meat, first prepare the vegetables. Wash and dry the vegetables and herbs. Peel the carrot, celeriac and onion, remove the outer 1-2 leaves from the leek.

Cut the vegetables into slices and then into firm cubes. Peel the garlic, chop finely or put through a press. Heat a pan, heat the olive oil and patiently sauté the vegetables for 10 – 15 minutes.

Then add the tomato paste and saute for 1 -2 minutes. Add the strained tomatoes, season with salt and pepper.

Add the minced meat and mix so that there are no lumps left, the minced meat should combine well with the mixture. Pour in red wine and broth and simmer for 2 hours over medium heat.

Taste again, season again with salt and pepper if necessary, fold in the chopped herbs. The liquid should now have almost evaporated, creating a thick porridge. If not, thicken a little with potato flour.

Fill the mince mixture into the cannelloni, layer them in a baking dish and pour the béchamel sauce over them, spreading the freshly grated cheese on top.

Bake in a preheated oven at 190 degrees top/bottom heat for 40 – 45 minutes.

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