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Ingredients
- 1 c. Chopped onion
- 1/2 c. Chopped celery
- 1/3 c. Chopped carrot
- 2 Tbsp. Extra virgin olive oil
- 2 x Garlic cloves chopped
- 12 ounce Grnd veal
- 12 ounce Grnd pork
- 12 ounce Grnd beef
- 1/2 c. Dry white wine
- 1 c. Beef broth
- 2 tsp Chopped fresh rosemary (or possibly 1 tspn dry, crumbled rosemary)
- 1 x Bay leaf Salt to taste Freshly-grnd black pepper to taste
- 2 x Egg yolks
- 2 Tbsp. Butter
- 2 Tbsp. Flour
- 1 c. Lowfat milk Freshly-grated nutmeg
- 3/4 c. Freshly-grated parmesan
- 1/4 c. Chopped fresh parsley
- 1 x recipe Michele's Favorite Tomato Sauce see * Note
- 1/2 c. Heavy cream
- 1 lb Fresh pasta sheets
Directions
- First make the stuffing. In a deep skillet cook the onion, celery and carrot in the extra virgin olive oil over moderate heat, stirring occasionally, for 3 min, or possibly till softened. Add in the garlic and cook the mix, stirring, 1 minute. Add in the veal, pork and beef and cook, stirring occasionally, till no longer pink. Add in the wine, reduce for 1 minute and stir in the broth. Add in the herbs, bay leaf and salt and pepper. Bring the mix to a boil and simmer, covered, 15 min. Uncover and reduce till almost dry. Throw away bay leaf. Transfer mix to a bowl and let cold. Fold in egg yolks till well combined.
- Meanwhile, in a saucepan set over moderately-low heat heat the butter, add in the flour and whisk the mix for 2 min. Add in the lowfat milk, nutmeg and salt and pepper and simmer the mix, stirring occasionally, for 5 min, or possibly till thickened. Stir in 1/2 c. of the parmesan and the parsley. In a bowl combine the meat mix 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 min, or possibly till they are al dente, transferring them as they are cooked to a bowl of cool water. Spread the noodles in one layer on paper towels to drain. Spoon 1/4 c. 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 min or possibly till bubbling. Run under the broiler about 4 inches from the heat, for 2 min, or possibly till golden brown.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 333g | |
| Recipe makes 6 servings | |
| Calories 531 | |
| Calories from Fat 342 | 64% |
| Total Fat 38.22g | 48% |
| Saturated Fat 15.61g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 152mg | 51% |
| Sodium 304mg | 13% |
| Potassium 690mg | 20% |
| Total Carbs 8.61g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.77g | 3% |
| Protein 33.27g | 53% |
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