Cannelloni pasta with spicy pork ragout

For the lazy days, try to remember about this quick recipe. And yes, you are welcome!

 INGREDIENTS

• 1 pack of dried Cannelloni (I got mine from Waitrose, De Cecco brand)
• 500g of pork mince
• 1 bottle of tomato passata
• 1 fresh chili, chopped
• 1 tsp of fennel seeds
• 1 leek, chopped finely
• 1 carrot, grated
• extra virgin olive oil
• salt
• single soy cream (or cheese, whatever you prefer!)

Turn on the oven to 180°C (356°F) to warm up, then start with the ragout: put half of the chopped leek in a pan drizzled with olive oil and add the carrot and chili, then the fennel seeds so that they get toasted a bit and they will release the flavor.

Add the meat, let it cook until golden then add the tomato passata and salt.

When ready, let it cool down and start filling up each cannelloni with this sauce, then position it in a baking dish covered in greaseproof paper.

If I may, then, add a glass of water UNDER the greaseproof paper: it will avoid the pasta to go dry! Try it with lasagne as well!!

Cover with more sauce and dollop of soy cream, then cook for 30 minutes and serve hot.

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