three meat cannelloni bake

Ingredients

• Servings: 6
• 1 cup minced onion
• 1/2 cup minced celery
• 1/3 cup minced carrot
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 12 ounces ground veal
• 12 ounces ground lamb
• 12 ounces lean ground beef
• 1/2 cup white
• 1 cup beef broth
• 2 teaspoons chopped fresh rosemary
• 1 teaspoon italian seasoning
• 1 bay leaf
• salt to taste
• ground black pepper to taste
• 2 egg yolks
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1/4 teaspoon freshly ground nutmeg
• 3/4 cup grated parmesan cheese
• 1/4 cup chopped parsley
• 4 cups tomato sauce
• 1/2 cup heavy whipping cream
• 1 pound fresh pasta sheets

Recipe

Cook Time: 40 mins Ready Time: 1 hr 40 mins


• 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, lamb, and beef. cook, stirring occasionally, until meat is no longer pink. add , 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.