THREE MEAT CANNELLONI BAKE
This dish is best made with fresh noodles. You can substitute one pound of cannelloni pasta cooked according to package directions, then proceed as directed.
Provided by MARBALET
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 1h40m
Yield 6
Number Of Ingredients 25
Steps:
- 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.
Nutrition Facts : Calories 861.1 calories, Carbohydrate 51.4 g, Cholesterol 250.3 mg, Fat 50.3 g, Fiber 4.5 g, Protein 47.2 g, SaturatedFat 21.9 g, Sodium 1338.9 mg, Sugar 11 g
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AS butt
[email protected]Overall, this was a good recipe. The cannelloni were cooked perfectly, and the sauce was flavorful. I would definitely make this again.
Uma Magar
[email protected]This recipe was easy to follow, but the cannelloni were a bit overcooked. I would recommend cooking them for a shorter amount of time next time.
MD SIRAZUL ISLAM
[email protected]The cannelloni were a bit dry, but the sauce was delicious. I would recommend adding more sauce to the dish next time.
Freida Pittman
[email protected]This recipe was a bit time-consuming to make, but it was definitely worth it. The cannelloni were cooked perfectly, and the sauce was rich and flavorful. I would definitely make this again for a special occasion.
Isaiah Hamacher the 4th
[email protected]This was my first time making cannelloni, and it turned out great! The recipe was easy to follow, and the dish was delicious. I especially liked the combination of meats and cheeses.
David Slaton
[email protected]I've made this recipe several times now, and it's always a hit with my family and friends. The sauce is rich and flavorful, and the cannelloni shells are always cooked perfectly. I highly recommend this recipe!
Pradip Raaz
[email protected]This recipe was absolutely delicious! The combination of meats and cheeses was perfect, and the cannelloni shells were cooked to perfection. I will definitely be making this again!