Pork cannelloni with vegetable sauce

Cannelloni

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

Vegetable sauce

• 1 garlic clove
• 150 g onion (1 onion), cut into halves
• 2 sprigs fresh flat-leaf parsley, leaves only
• 2 sprigs fresh basil, leaves only
• 2 sprigs fresh oregano, leaves only
  or 2 pinches dried oregano
• 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 courgette, cut into quarters
• 100 g red pepper, deseeded and cut into quarters
• 80 g dry white wine
  or 80 g dry red wine
• ½ tsp dried fennel seeds
• 1 tsp vegetable stock paste, homemade
  or 1 vegetable stock cube (for 0.5 l)
• 400 g canned tomatoes