Pork Cannelloni with Vegetable Sauce

Cannelloni

• 80 g Parmesan cheese, cut in pieces (2 cm)
• 2 garlic cloves
• 1 onion, halved (approx.150 g)
• 3 sprigs fresh flat-leaf parsley, leaves only
• 100 g prosciutto, cut in pieces
  of 100 g chorizo, casing removed and cut in pieces
• 20 g extra virgin olive oil, plus extra for greasing
• 500 g pork mince
• 1 tsp sweet paprika
• 50 g breadcrumbs
• 1 large egg
• 1 tsp fine sea salt
• 1 tsp ground black pepper
• 18 - 22 cannelloni (large, dried, cylindrical egg pasta)

Vegetable Sauce

• 1 garlic clove
• 1 onion, halved (approx. 150 g)
• 2 sprigs fresh flat-leaf parsley, leaves only
• 2 sprigs fresh basil, leaves only
• 2 sprigs fresh oregano, leaves only
• 20 g extra virgin olive oil
• 1 celery stalk, quartered
• 100 g sweet potatoes, peeled and cut in pieces (4-5 cm)
• 1 carrot, quartered
• 100 g courgettes, quartered
• 100 g red peppers, deseeded and quartered
• 80 g white wine
  of 80 g red wine
• ½ tsp dried fennel seeds
• 1 tsp vegetable stock paste (see tips)
• 400 g tinned whole tomatoes
  of 400 g tomato passata