Greek Cannelloni

Ingredients for ~10 pieces

You can either cook them with [#Cream] Sauce, [#Tomato] Sauce or [#Béchamel] Sauce.

A hot stuffing may cause the cannelloni to crack.

If you have children who don't like their vegetables you can add miced vegetables in the stuffing. they won't know any difference!

For the Stuffing

500gr of minced meat
1 average sized onion
olive oil or sesame oil
2 ripe tomatoes or half a can of canned tomatoes
1 spoonful of tomato paste
100ml of red wine
Salt& Pepper
Some cinnamon

For cream sauce

1 small onion
Milk Cream (250ml) (or Milk -300ml- if you want to make it lighter)
Olive oil or sesame oil
100ml of wine (I use red because it gives a more rich taste)
Salt& pepper

For tomato sauce

1 small onion
2 ripe tomatoes or or half a can of canned tomatoes
Olive oil or sesame oil
Salt& pepper
Oregano

Some use Béchamel sauce but I find it makes it too heavy so I avoid it.

Other:
1 pack of Cannelloni _{(Found at supermarkets among pasta products)}

Preparing the Stuffing

Chop the onion into fine pieces
Heat the oil in a small pot and sauté the onion.
Add the minced meat and stir carefully so it won't turn to chunks.
Add the wine and let the alcohol evaporate.
Add a pinch of cinnamon, salt& pepper to your liking, a glass of water, the tomatoes and the tomato paste and stir often until the mixture 'drinks' its fluids
Take it off the fire and let it cool down a bit.

For the cream sauce

Chop the onion into fine pieces.
Heat the oil in a small pan and sauté the onion.
Pour the wine in and let the alcohol evaporate.
Add the milk (if you use cream, add some water to thin it a bit)
Add salt& pepper to your liking. Stir but don't let it become too thick.

For the tomato sauce

Chop the onion into fine pieces.
Heat the oil in a small pan and sauté the onion.
Add the tomatoes and a glass of water. If you use fresh tomatoes you can add a pinch of sugar to take away the sourness.
Add oregano, salt& pepper to your liking. Stir but don't let it become too thick.]

Take the cannelloni and stuff them one by one (using a teaspoon makes your life easier), placing them in a roasting pan side by side.

When all your cannelloni are stuffed pour the sauce over them. (Add some water if it is too thick) and add a glass of water in the roasting pan

Bake in preheated oven (180c) for about 30-45 minutes

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