Three Meat Cannelloni Bake
Ingredients
1cupminced onion
½cupminced celery
⅓cupminced carrot
2tablespoonsolive oil
2clovesgarlic, minced
12ouncesground veal
12ouncesground pork
12ounceslean ground beef
½cupwhite wine
1cupbeef broth
2teaspoonschopped fresh rosemary
1teaspoonItalian seasoning
1bay leaf
salt to taste
ground black pepper to taste
2egg yolks
2tablespoonsbutter
2tablespoonsall-purpose flour
1cupmilk
¼teaspoonfreshly ground nutmeg
¾cupgrated Parmesan cheese
¼cupchopped parsley
4cupstomato sauce
½cupheavy whipping cream
1poundfresh pasta sheets
Directions
Heat olive oil in a deep skillet over medium-high heat. Add onion, celery, and carrot; cook until softened. Add 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 rosemary, Italian seasoning, bay leaf, salt, and pepper. Bring mixture to a boil. Reduce heat, cover, and simmer for 15 minutes. Uncover and reduce until almost dry. Discard bay leaf and set aside to cool.
Bring a pot of salted water to a boil over high heat. Cut pasta sheets crosswise into 5-inch lengths, then cook noodles, a few at a time, until al dente, 1 to 2 minutes for fresh pasta. Transfer pasta to a bowl of cold water. Spread noodles in a single layer on paper towels to drain.
Spoon 1/4 cup filling down the center of one noodle; roll noodle to enclose filling. Transfer cannelloni, seam-side down, to the prepared gratin dish. Repeat with remaining noodles and filling, arranging in a single layer.
Ladle tomato cream sauce over filled cannelloni and sprinkle with remaining Parmesan cheese.
Bake in the preheated oven until bubbling, about 10 minutes. Turn the broiler on and continue cooking until top is golden, about 2 minutes.
Nutrition Facts (per serving)
|
861 |
Calories |
|
50g |
Fat |
|
51g |
Carbs |
|
47g |
Protein |
