- 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
- 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 margarine 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.
04/01/2017
recipepes.com
Three Meat Cannelloni Bake, recipe
PT15M
PT1H
5
455 calories
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