Canelloni corses

Method

Heat olive oil in a large pan and soften the onion and garlic, then add the minced pork and veal, browning thoroughly and breaking up the meat. Blanch and chop the broccoli or chard, then stir into the meat mixture along with mint, parsley, salt and pepper. Remove from heat and mix in the sheep's cheese, half the Parmesan, egg and nutmeg. Cook the cannelloni according to packet instructions, then drain and set aside. Spread a thin layer of tomato passata over the base of a buttered baking dish, then fill each cannelloni tube with the meat and herb mixture using a piping bag or small spoon, arranging them seam-side down in the dish. Pour the remaining passata over the cannelloni, sprinkle with remaining Parmesan, and bake at 190°C for 25-30 minutes until golden and bubbling.