Stuffed Canellloni with Mincea meat and cooked in tomato sauce

Author Notes

This food is very nice, can be cooked in all seasons of year, but mainly it's for summer. It's origin is from Italy, but it's also cooked in other countries, you can find in restaurants, but also cook at home on your own and share with friends, etc.

A) INGREDIENTS
-8 pieces of Canelloni in box from Super Market (if it's frozen, you can take out from fridge, and let it get to normal shape, before you cook it)
-Half kgs mince meat of beef
-One tin of tomatoes for mince meat or three medium size fresh tomatoes
-Three-five tablespoon olive oil
-Half teaspoon salt, and 1/3 of teaspoon pepper
-Clovis from groceries, up to three small pins and cinnamon accordingly
-One small onion, blended to tiny pieces for mince meat
-One paper tin of white (fresh) cream, and grained yellow cheese, anything, from Super Market.

B') PREPARATION
-You put all pieces of canelloni into a big casserole and boil at round 170 C, till they are well done, you can slightly pierce with a fork to test.
-You put in the mean time, the mince meat into a casserole, along with onion (as above), and fry it, till mince meat gets a brown color..but not yet well done; then you blend the tomatoes if they are fresh, and even if they are from tin, you do they same , until they are well smashed. Then you add these to mince meat, by also adding all the rest above ingredients, such as the rest of olive oil (for frying to brown color you put up to two tablespoon olive oil, and the rest three of them now.). You mix well, by adding the clovis, salt, pepper and cinnamon (cinnamon up to 40-45% of teaspoonful), and you mix well till mince meat is well done. -Feel free to taste it, actually boil it to up 150 C, for round,say up to 40 min, maximum. -
-Now your mix is ready, you start filling the canneloni, and if there's excessive mince meat, put it and arrange it on edges, of a deep, glass plate of rectangular form, where you'll put the canelloni. When they are ready, this being a very easy work-you pour on canelloni, an entire paper tin of white/fresh cream, by adding grained yellow cheese respectively. Your food is ready to bake at round 200 C, until external surface of canelloni becomes crusty, included cheese.
-Good Appetite, this food is usually served with cold beer in summer, or white wine in winter.
—Aikaterini Katapodi