cannelloni

Cannelloni is somewhat reminiscent of lasagne, but you use the largest pasta tubes. It tastes good for both small and large.

4 large carrots, peeled and divided into tiny cubes

2 onions, preferably a red one and a normal spring onion, diced into tiny pieces
400 g patty dough
1 glass (or 2 cans) chopped tomatoes (preferably Mutti)
1 tablespoon finely chopped garlic
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon dried basil.
2 bay leaves
2 tablespoons tomato puree
2 cubes of vegetable broth
Freshly ground pepper and salt.
3 dl cream
1 tsp nutmeg
200 g of cheese of your choice, e.g. parmesan, jarlsberg, edam, mozzarella and Norway. It tastes extra good if the cheeses are slightly aged.

 

Start by frying the patty dough and vegetables in oil. Stir often and let it cook until the meat takes on some colour.
Then add chopped tomatoes, garlic, oregano, thyme, basil, bay leaves, tomato puree, vegetable stock, cream, nutmeg and freshly ground pepper and salt.
If you taste now, you will feel that it is quite sour, so cook it for two hours until it becomes rounder in taste) and thick like porridge. If you don't have time to wait, you have to smooth with cornstarch and add sugar.
When you think the sauce tastes good and it has become thick and nice, put the pasta tubes straight up and down, close together in a form and spread the sauce over it, so it runs down the tubes. When you have filled the tubes, place them in the mold, close together. Hell possibly. rest of the sauce on top and sprinkle well with cheese on top.