Directions: |
Directions:Heat oil and butter in a deep skillet. Add garlic, onion, celery and carrots and cook over medium heat until softened. Add veal, pork and beef. Cook stirring occasionally until meat is not longer pink. Add seasoning and stir well.
Remove from heat and transfer to a large bowl, draining any excess fat. Set aside to cool.
Saute a tablespoon of oil, minced garlic clove and the 1/4 cup onion. Cook until onion is soft, add spinach and cook until wilted. Add to meat mixture.
PREPARE BECHAMEL SAUCE:
Melt butter n a saucepan over low heat. Whisk in flour and stir for approximately 2 minutes. Gradually add milk then nutmeg, salt and pepper whisking continually until thickened. Remove from heat and mix in parsley and cheese.
Mix in 1 egg, 1 cup béchamel sauce and mozzarella cheese to the meat mixture.
Place meat mixture lengthwise on pasta sheet and roll up the sheet to enclose the meat. (if you wet the end with water it helps seal) Wrap in saran wrap to hold together. Continue with the rest of the pasta sheets.
Chill the cannelloni until they get firm. You can get in thirds our quarters depending on the size you want.
Cover the bottom of a lasagna size pan with sauce. Place cannelloni, seam side down, onto the tomato sauce. Spoon a layer of tomato sauce on top. Drizzle remaining béchamel sauce over the tomato sauce.
Bake in oven at 350 for about 45 minutes. (I usually cover with foil for the first 30 minutes) |
This recipe for Meno's Three Meat Cannelloni is from