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Recipe Three Meat Cannelloni Bake (Pasta)
Home Cooking Recipes
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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