Pork cannelloni with vegetable sauce

Cannelloni

• 80 g Parmesan cheese, crust removed and cut into cubes (3 cm)
• 2 garlic cloves
• 1 brown onion (approx.150 g), cut into halves
• 3 sprigs fresh flat-leaf parsley, leaves only
• 100 g prosciutto, cut into pieces, or chorizo, casing removed and cut into pieces
• 20 g extra virgin olive oil, plus extra for greasing
• 500 g pork mince
• 1 tsp sweet paprika
• 50 g breadcrumbs
• 1 egg
• 1 tsp sea salt, to taste
• 1 tsp ground black pepper, to taste
• 18 - 22 cannelloni shells

Vegetable sauce

• 1 garlic clove
• 1 brown onion (approx. 150 g), cut into halves
• 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, cut into quarters
• 100 g sweet potato, peeled and cut into pieces (4-5 cm)
• 1 carrot, cut into quarters
• 100 g zucchini, cut into quarters
• 100 g red capsicum, deseeded and cut into quarters
• 80 white wine or red wine
• ½ tsp dried fennel seeds
• 1 tsp Vegetable stock paste (see Tips)
• 400 g canned whole peeled tomatoes or tomato passata