Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Minced onion

  2. 1/2 cup 55g / 1.9oz Minced celery

  3. 1/3 cup 36g / 1 1/3oz Minced carrot

  4. 2 tablespoons 30ml Olive oil

  5. 2 Garlic cloves - minced

  6. 12 oz 340g Ground veal

  7. 12 oz 340g Ground pork

  8. 12 oz 340g Ground beef

  9. 1/2 cup 118ml Dry white wine

  10. 1 cup 237ml Beef broth

  11. 2 teaspoons 10ml Minced fresh rosemary (or 1 tspn dried, crumbled rosemary)

  12. 1 Bay leaf Salt - to taste Freshly-ground black pepper - to taste

  13. 2 Egg yolks

  14. 2 tablespoons 30ml Butter

  15. 2 tablespoons 30ml Flour

  16. 1 cup 237ml Milk Freshly-grated nutmeg

  17. 3/4 cup 177ml Freshly-grated parmesan

  18. 1/4 cup 23g / 0.8oz Minced fresh parsley

  19. 1 Michele's Favorite Tomato Sauce - seeNote

  20. 1/2 cup 118ml Heavy cream

  21. 1 lb 454g / 16oz Fresh pasta sheets

Instructions Jump to Ingredients ↑

  1. 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.


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