1. Prepare the filling: Soak the breadcrumbs in milk.2. Chop the garlic and 1 onion; slice the green pepper into strips.3. In a saucepan, heat the extra virgin olive oil; cook half of the garlic and half of the onion until translucent. Add the green peppers and cook for 1 minute. Season with salt and pepper; cook covered, over low heat, for 20 minutes.4. Put the mixture in a blender, reserving some of the pepper strips.5. In another saucepan, cook the remaining garlic and onion until translucent. Add the ground beef and pork, and cook until browned. Add the red wine and reduce. Continue cooking for about 20 minutes, over medium heat.6. Meanwhile, cook the cannellonis in a large quantity of salted water until al dente. Drain, rinse with cold water, and lay out on a clean kitchen towel.7. Remove the meat mixture from the heat and let cool. Put this mixture in a bowl; add the pepper puree, the drained breadcrumbs, the egg, the parmesan, the nutmeg, and the salt. Mix and put this mixture in a pastry bag. Fill the cannellonis.8. Preheat the oven to 350°F.9. To prepare: Chop 1 onion. Blanch the tomatoes in boiling water, peel, and chop, removing the seeds.10. In a saucepan, heat the extra virgin olive oil; add the onion, half of the basil, the sage, and the marjoram; cook until the onion is translucent. Add the tomatoes, salt, and pepper; cook for 10 minutes to reduce the sauce. Remove from heat and puree in a blender, then return to heat. Chop the remaining basil and add to the sauce.11. Spread half of the sauce in the bottom of a baking dish, arrange the cannellonis in the dish, cover with the remaining sauce, and garnish with the pepper strips. Cover with aluminum foil and bake for 30 minutes.12. Five minutes before the end of cooking, remove the aluminum foil and let the top brown. Serve immediately.