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Three Meat Cannelloni Bake
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Prep Time:
60 minutes
Cook Time:
40 minutes
Total Time:
100 minutes
Savory blend of veal, pork, and beef cooked with veggies, wine, and herbs in Parmesan sauce. Rolled in fresh pasta, baked with creamy tomato sauce.
Ingredients:
  • 1 cup minced onion
  • 0.5 cup minced celery
  • 0.33333334326744 cup minced carrot
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 12 ounces ground veal
  • 12 ounces ground pork
  • 12 ounces lean ground beef
  • 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
  • 0.25 teaspoon freshly ground nutmeg
  • 0.75 cup grated Parmesan cheese
  • 0.25 cup chopped parsley
  • 4 cups tomato sauce
  • 0.5 cup heavy whipping cream
  • 1 pound fresh pasta sheets
Instructions:
  • In a deep skillet, heat olive oil over medium-high heat. Sauté onion, celery, and carrot until soft. Stir in garlic and cook for 1 minute. Add veal, pork, and beef, and cook until meat is no longer pink, stirring occasionally.
  • Pour in the wine and let it simmer for 1 minute until it reduces. Mix in the broth. Add rosemary, Italian seasoning, bay leaf, salt, and pepper. Bring to a boil, then lower the heat, cover, and let it simmer for 15 minutes. Uncover and continue cooking until almost all the liquid evaporates. Remove the bay leaf, then let it cool before using.
  • In a saucepan over low heat, melt butter. Whisk in flour for 2 minutes. Add milk, nutmeg, salt, and pepper. Simmer until thickened, about 5 minutes, stirring occasionally. Stir in Parmesan cheese and parsley, then set aside.
  • In a large bowl, combine the cooled meat mixture with egg yolks. Add cheese and parsley sauce, and set aside.
  • Mix together the tomato sauce and cream in a bowl, and set it aside.
  • Preheat the oven to 400 degrees F (205 degrees C) and generously butter a gratin dish.
  • - Bring a pot of generously salted water to a vigorous boil. - Cut the pasta sheets into 5-inch lengths. - Cook a small batch of noodles at a time until al dente (1 to 2 minutes for fresh pasta). - Transfer the cooked pasta to a bowl of cold water. - Arrange the noodles in a single layer on paper towels to drain.
  • Place a generous 1/4 cup of filling in the middle of a noodle and roll it up to seal the filling inside. Place the cannelloni seam-side down in the baking dish. Repeat with the rest of the noodles and filling, forming a single layer in the dish.
  • Pour the luscious tomato cream sauce generously over the stuffed cannelloni and sprinkle with the rest of the flavorful Parmesan cheese.
  • Bake in the preheated oven until bubbly, approximately 10 minutes. Turn on the broiler and cook until the top is golden, around 2 minutes.

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