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Recipe Three Meat Cannelloni Bake (Pasta)

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Required Ingredients:

  • 1 cup minced onion
  • 1/2 cup minced celery
  • 1/3 cup minced carrot
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 12 ounces ground veal
  • 12 ounces ground pork
  • 12 ounces lean ground beef
  • 1/2 cup white wine
  • 1 cup beef broth
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon Italian seasoning
  • 1 bay leaf
  • salt to taste
  • ground black pepper to taste
  • 2 egg yolks
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1/4 teaspoon freshly ground nutmeg
  • 3/4 cup grated Parmesan cheese
  • 1/4 cup chopped parsley
  • 4 cups tomato sauce
  • 1/2 cup heavy whipping cream
  • 1 pound fresh pasta sheets

Preparing/Cooking:

  • Heat the olive oil in a deep skillet.
  • Add onion, celery, and carrot, and cook over moderate heat until softened.
  • Add the garlic, and cook 1 minute.
  • Add veal, pork, and beef.
  • Cook, stirring occasionally, until meat is no longer pink.
  • Add wine, and reduce for 1 minute.
  • Stir in broth.
  • Add herbs, bay leaf, and salt and pepper.
  • Bring the mixture to a boil.
  • Reduce heat, cover, and simmer for 15 minutes.
  • Uncover, and reduce until almost dry.
  • Discard bay leaf.
  • Set aside to cool.
  • Meanwhile, melt the butter or margaine in a saucepan set over moderately low heat.
  • Whisk in flour for approximately 2 minutes.
  • Whisk in milk, grated nutmeg, and salt and pepper.
  • Simmer, stirring occasionally, for 5 minutes or until thickened.
  • Stir in parsley and 1/2 cup Parmesan cheese.
  • Transfer the cooled meat mixture to a large bowl.
  • Mix in egg yolks.
  • Mix in the cheese and parsley sauce.
  • Set aside.
  • Combine the tomato sauce and cream, set aside.
  • Cut the pasta sheets crosswise into 5 inch lengths.
  • In a pot of boiling salted water, cook the noodles a few at a time until al dente.
  • This should take only a minute or two with fresh pasta.
  • Transfer to a bowl of cold water.
  • Spread the noodles in one layer on paper towels to drain.
  • Spoon 1/4 cup of the filling down the center of one noodle, and roll the noodle to enclose the filing.
  • Transfer the cannelloni, seam side down, to a well buttered gratin dish.
  • Repeat with the remaining noodles and filling, arranging in single layer.
  • Ladle the tomato sauce over the cannelloni, and sprinkle with the remaining Parmesan cheese.
  • Bake at 400 degrees F (205 degrees C) for 10 minutes, or until bubbling.
  • Run under the broiler about 4 inches from the heat for 2 minutes, or until golden.
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