Three Meat Cannelloni Bake Recipe

Ingredients
<br>- 1 cup minced onion
<br>- ½ cup minced celery
<br>- ⅓ cup minced carrot
<br>- 2 tablespoons olive oil
<br>- 2 cloves garlic, minced
<br>- 12 ounces ground veal
<br>- 12 ounces ground pork
<br>- 12 ounces lean ground beef
<br>- ½ cup white wine
<br>- 1 cup beef broth
<br>- 2 teaspoons chopped fresh rosemary
<br>- 1 teaspoon Italian seasoning
<br>- 1  bay leaf
<br>- salt to taste
<br>- ground black pepper to taste
<br>- 2  egg yolks
<br>- 2 tablespoons butter
<br>- 2 tablespoons all-purpose flour
<br>- 1 cup milk
<br>- ¼ teaspoon freshly ground nutmeg
<br>- ¾ cup grated Parmesan cheese
<br>- ¼ cup chopped parsley
<br>- 4 cups tomato sauce
<br>- ½ cup heavy whipping cream
<br>- 1 pound fresh pasta sheets
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: Transfer the cooled meat mixture to a large bowl.  Mix in egg yolks.  Mix in the cheese and parsley sauce.  Set aside.
<br>step 4: Combine the tomato sauce and cream, set aside.
<br>step 5: 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.
<br>step 6: 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.
<br>step 7: 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.
<br>


Ingredients
- 1 cup minced onion
- ½ cup minced celery
- ⅓ cup minced carrot
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 12 ounces ground veal
- 12 ounces ground pork
- 12 ounces lean ground beef
- ½ 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
- ¼ teaspoon freshly ground nutmeg
- ¾ cup grated Parmesan cheese
- ¼ cup chopped parsley
- 4 cups tomato sauce
- ½ cup heavy whipping cream
- 1 pound fresh pasta sheets

Directions
step 1: 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.
step 2: 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.
step 3: Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the cheese and parsley sauce. Set aside.
step 4: Combine the tomato sauce and cream, set aside.
step 5: 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.
step 6: 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.
step 7: 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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