First the stuffing. Put the soft part of the bread into a bowl and soak it in milk. Finely slice the garlic and the onion then slice the peppers into strips.Heat a dash of oil in a saucepan, add the chopped garlic and onion, fry until soft then add the pepper and fry lightly for another minute; season with salt and pepper and simmer for 20 minutes.Whisk the pepper mix, keeping a few pepper strips aside. In another pan fry lightly the remaining garlic and onion mix, add the minced veal and loin and brown.Sprinkle the wine and let it evaporate over a high heat. Simmer for half an hour.In the meanwhile toss the cannelloni in a saucepan with plenty of boiling water and cook them al dente; drain them then rinse under running water, drain them again and place them on a dry tea towel.Remove the meat from the heat and let it cool, place it in a bowl, add the blended mix, the squeezed inside of the bread, the egg, the parmesan, a touch of nutmeg and salt; stir well and put the mixture in a pastry bag and fill the cannelloni.Preheat the oven at 180 C°. Prepare the seasoning. Rinse and chop the onion; blanch the tomatoes in boiling water, drain them, peel them and then chop finely.Heat the oil in a saucepan with the onion, half of the basil, the sage, the marjoram and fry until the onion is soft.Add the tomatoes, the salt, the pepper and cook for 10 minutes, reducing the sauce; remove it from the heat and pass it in a vegetable mill then warm it up and, once chopped, add the basil leftover.Arrange half of the sauce on the bottom of the pyrex dish, place the cannelloni, cover them with the rest of the sauce and garnish them with the pepper strips.Cover with silver paper and put it into the oven for 30 minutes. Just before it is ready, remove the paper and cook au gratin to make a crusty top. Serve nice and warm.