Cannelloni

Recipe Ingredients

1 cup	62g / 2.2oz	Minced onion
1/2 cup	55g / 1.9oz	Minced celery
1/3 cup	36g / 1.3oz	Minced carrot
2 tablespoons	30ml	Olive oil
2		Garlic cloves - minced
12 oz	340g	Ground veal
12 oz	340g	Ground pork
12 oz	340g	Ground beef
1/2 cup	118ml	Dry white wine
1 cup	237ml	Beef broth
2 teaspoons	10ml	Minced fresh rosemary
		(or 1 tspn dried, crumbled rosemary)
1		Bay leaf
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Egg yolks
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Flour
1 cup	237ml	Milk
		Freshly-grated nutmeg
3/4 cup	177ml	Freshly-grated parmesan
1/4 cup	23g / 0.8oz	Minced fresh parsley
1		Michele's Favorite Tomato Sauce - see * Note
1/2 cup	118ml	Heavy cream
1 lb	454g / 16oz	Fresh pasta sheets

Recipe Instructions

* Note: See the "Michele's Favorite Tomato Sauce" recipe which is included in this collection.

First make the stuffing. In a deep skillet cook the onion, celery and carrot in the olive oil over moderate heat, stirring occasionally, for 3 minutes, or until softened. Add the garlic and cook the mixture, stirring, 1 minute. Add the veal, pork and beef and cook, stirring occasionally, until no longer pink. Add the wine, reduce for 1 minute and stir in the broth. Add the herbs, bay leaf and salt and pepper. Bring the mixture to a boil and simmer, covered, 15 minutes. Uncover and reduce until almost dry. Discard bay leaf. Transfer mixture to a bowl and let cool. Mix in egg yolks until well combined.

Meanwhile, in a saucepan set over moderately-low heat melt the butter, add the flour and whisk the mixture for 2 minutes. Add the milk, nutmeg and salt and pepper and simmer the mixture, stirring occasionally, for 5 minutes, or until thickened. Stir in 1/2 cup of the parmesan and the parsley. In a bowl combine the meat mixture with the cheese and parsley sauce. Make Michele's Favorite Tomato Sauce and stir in the heavy cream.

Now, make the pasta. Cut the dough crosswise into 5-inch lengths. In a pot of boiling salted water cook the noodles, a few at a time, for 1 to 1 1/2 minutes, or until they are al dente, transferring them as they are cooked 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, roll the noodle to enclose the filing, and transfer the cannelloni, seam side down, to a well-buttered gratin dish. Continue to make cannelloni with the remaining noodles and filling in the same manner, arranging them in one layer. Ladle the sauce over the cannelloni and sprinkle with the remaining Parmesan. Bake at 400 degrees for 10 minutes or until bubbling. Run under the broiler about 4 inches from the heat, for 2 minutes, or until golden.

This recipe yields 6 servings.

Source:
PASTA MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # PS-6520 broadcast 04-05-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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