Procedure:

First, pour into a pan the extra virgin olive oil and add the finely chopped onion. Add the beaf and fry gently for about 15 minutes, with salt and pepper. Before you finish cooking, pour half a glass of red wine and wait until it does not evaporate completely.

Meanwhile, in another pan, sear the tomato purees with a oil, salt, pepper, and some basil leaves. For the filling for cannelloni put the ricotta in a bowl, crush and add the eggs, Parmesan cheese and a pinch of salt. Stir and add the beef lukewarm, stir until the mixture is homogeneous.

Now fill the cannelloni stuffed with meat and ricotta. Once stuffed the cannelloni, place them side by side in a baking dish and cover with plenty of tomato sauce.

Finally, sprinkle everything with grated parmesan cheese. Bake the cannelloni at 200 ° C for about fifteen minutes. The  Italian cannelloni stuffed are ready!