Cannelloni

Updated at: Thu, 17 Aug 2023 11:30:51 GMT

Step 1

1. In a large skillet, heat the butter over high heat until it foams and subsides. Add the ground pork and veal and cook over high heat until it begins to brown in its own fat. Drain the excess fat and add the Parmigiano, the flour and the milk and reduce heat to a simmer. Cook for 10 minutes, stirring regularly, then remove from heat and allow to cool. Season with salt, pepper and nutmeg and stir in the egg. Set aside.

Step 2

2. Preheat oven to 350f

Step 3

3. Cut pasta sheets into rectangles measuring 4 inches by 6 inches. Divide the meat filling evenly among the rectangles and roll the pasta around the filling, jelly-roll style making 14 to 16 canneloni.

Step 4

In an 8 or 9-inch square, oven-proof casserole, spoon half the tomato sauce across the bottom in an even layer. Carefully lay each pasta package in the casserole so that they are in a single layer. Top with the remaining tomato sauce, then the bechamel.

Step 5

4. Finish with the freshly grated Parmigiano-Reggiano and bake in the oven for 25 minutes, until the sauces and cheese are bubbling and the edges of the pasta are crispy and browned. Serve immediately from the cooking dish.

Step 6

For the sauce:

Step 7

1. In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. Yield: 4 cups

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