Login or Register

Thread Rating:
  • 0 Votes - 0 Average
  • 1
  • 2
  • 3
  • 4
  • 5
Three Meat Cannelloni Bake
05-20-2012, 02:13 AM
Post: #1


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 pork
12 ounces lean ground beef
1/2 cup white wine
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
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, pork, and beef. Cook, stirring occasionally, until meat is no longer pink. Add wine, 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 canne
05-31-2012, 02:48 PM
Post: #2
wow, lots of good ingrediants, great instructions, really just a great recipee all in all! the only thing i don't like about this is with the white wine how important is that for the recippe because if this is made for kids that's not legalSmile.
06-08-2012, 09:35 AM
Post: #3
Alison since it's illegal for kids and recommend just not adding it and it would work anyway. In fact I recommend not adding it anyway into your food because it's not good for kids so if you want to give it to them. Especially if you won't eat it all yourself, but it's up to you. Good luck!
06-20-2012, 06:44 AM
Post: #4
I don't plan on adding alchohol because as all of you guys said its illegal for kids and I don't know who in my household will eat it and myself am not particularly interested in it. Thanks for the posts guys!
07-14-2012, 10:35 PM
Post: #5
How do you view all the instructions ?

Possibly Related Threads...
Thread: Author Replies: Views: Last Post
  Easter Meat Pie chefadmin 0 9,590 05-20-2012 02:13 AM
Last Post: chefadmin
  © David Loftus chicken and mushroom pasta bake rajeshsheth 0 9,949 05-19-2012 08:22 PM
Last Post: rajeshsheth
  baked cannelloni rajeshsheth 0 9,434 05-19-2012 08:19 PM
Last Post: rajeshsheth
  awesome spinach and ricotta cannelloni rajeshsheth 0 16,187 05-19-2012 08:18 PM
Last Post: rajeshsheth

Forum Jump:

User(s) browsing this thread: 1 Guest(s)