Cannelloni with Beef, Pork or Poultry

Tasty Tomato Basil Sauce
1 medium onion
4 Tbsp Extra Virgin Olive Oil (EVOO)
2 28 oz tomato sauce
2 tsp salt
1/2 cup milk
10 Basil leaves

In a medium size pan, sauté onion in olive oil for 5 minutes on medium low.
Add tomato sauce, salt, milk (helps to reduce acidity of sauce which comes from the processed seeds.)
Allow to simmer for 20 minutes.
Add basil leaves to sauce at end of simmering time.

For cannelloni
2 tbsp olive oil
1/2 onion diced
1 garlic close minced
1 pound (450 grams) of ground meat of choice: beef, pork or poultry
1 tsp dried or 2 tsp chopped parsley
1 tsp salt
1/2 pound (225 grams) diced into small pieces mozzarella
2 eggs slightly beaten
1 box Cannelloni or Pasta Shells

1/2 cup Parmesan Cheese
200 grams Mozzeralla cut into clices

In a frying pan over medium heat add oil, garlic and onion; saute for 4 minutes. Add ground meat and with a wooden spoon break to pieces so that there are no large clumps and meat is no longer pink, about 5 minutes. Turn off heat and drain meat in colander, allow to sit over a bowl or pan so that meat pieces are not lost though colander holes.
In a large bowl slightly beat two eggs with fork. Add mozzarella cheese, meat, salt parsley. Mix together with large spoon or hands.

In a large cake pan (9×11) spread 1 cup of sauce.

Take uncooked cannelloni shells and fill with meat and cheese mixture. Place stuffed shells on sauce in the pan. Fill first layer with the rest of stuffed uncooked pasta shells slightly space apart. Ladle rest of sauce over the shells. Top off with 1/2 cup of parmesan cheese and slices of mozerrala. Cover dish with tin foil and allow to bake on 350F or 180 C for about 35 minutes. Remove foil and allow to bake another 15 minutes. Remove from oven allow to cool for 15 minutes before slicing and serving.