Cannelloni

To prepare noodles: Mix flour, egg, salt and water into a stiff dough. Roll out a little of the dough to make 4 1/2- by 5 1/2-inch noodles. Cook in boiling water until done, about 10 minutes. Repeat with remaining dough. Place cooked noodles in cool water to keep soft until ready to use (or make everything else first and fill noodles as they are ready).

To prepare red sauce: Chop tomatoes. Place tomatoes and juice in a saucepan with garlic, salt and pepper. Cook over medium-high heat until thick. Spread on bottom of a 13- by 9-inch baking dish.

To prepare cream sauce: In a clean saucepan, melt margarine over medium-high heat. Stir in flour. Whisk in milk. Add salt and pepper and cook, whisking constantly, until thick.

To prepare filling: Brown meats with garlic and onion. Drain excess fat. Add wine; cook until meats are tender. Add salt and pepper to taste. Stir in egg and bread crumbs.

To assemble and bake cannelloni: Preheat oven to 350 degrees. Roll cooled pasta into tube shapes around filling. Place on red sauce, seam-side down. Top with cream sauce. Sprinkle with paprika and Parmesan. Bake 20 minutes or until heated through and sauce is bubbly.

Yield: 12 to 16 servings.

Note: Beecher usually doubles the red sauce. She puts half in the bottom of the pan and half on top of the noodles, under the cream sauce.