For 20-25 cannelloni
 

400 g mince meat (mixed or veal)
280 g mozzarella
150 g brown mushrooms, quartered
Salt
Freshly ground black pepper
3 eggs
2 sprigs each of basil and parsley
 

2 cloves garlic
1 tbsp olive oil
800 ml unseasoned tomato juice
Salt
Freshly ground black pepper
2 sprigs each of thyme, basil and parsley
200 ml vegetable