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