Ingredients (for 4ppl):

Sauce Ingredients:

  • 700g passata
  • 1 carrot
  • 1/2 onion
  • A few Basil leaves
  • Half a stick of celery

Filling Ingredients:

  • 250g pork mince
  • 1 piece of garlic
  • white wine
  • mozzarella

Pasta Ingredients:

  • 2 room temperature eggs
  • 100g semola flour
  • 100g 00 flour

Goes Well With:

  • Salad


  • Oven proof dish
  • Pasta maker


Prepare (1 min):

  1. Start by taking two eggs out of the fridge and leaving them to get to room temperature

For the sauce (2h):

  1. Add the passata, a peeled carrot and half an onion, half a stick of celery, a few leaves of basil, salt and olive oil into a pan on a low heat - Make sure to add lots of water to the 700g of passata. This can be more on the liquid side (not thick), cover and cook for (2h)

For the filling (20 mins):

  1. For the filling, put some olive oil in a pan, a piece of garlic, then slowly add the pork mince by separating it into small crumbs
  2. When all of the mince is in and it's half cooked, add a dash of white wine and leave to evaporate.
  3. Once it's mostly dry, take off the heat and put the filling in a large bowl. Don't cover it and leave to cool down.

Make the pasta (20 mins):

  1. Then make the pasta. Break the 2 eggs in a bowl (check for any broken pieces) and scramble them with a fork
  2. Weigh in a separate bowl the flours and drop the eggs in the middle. Mix together and add a splash of water if needed.
  3. Make lasagna sheets (setting 6 on the pasta machine) and leave them flat on the counter.

Make the Cannelloni (10 mins):

  1. Take out the two white casserole dishes and add some passata at the bottom
  2. Start assembling the cannelloni by cutting the lasagna sheets into rectangles
  3. Spoon the filling in the middle of each sheet, fold tightly, and start filling the dishes
  4. When it's done, top with lots of sauce, mozzarella and parmesan.

Cooking (20-30 mins):

  1. Cook in the oven for 20-30 minutes (depending on how liquid the sauce is) at 180°