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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a very special old Italian dish that warms your stomach, as well as your heart. It is a labor of love, but worth every bite! For a different taste, you can use a combination of ground beef and ground pork. Ingredients:
1/2 cup olive oil |
1 pound lean ground beef |
1 onion, thinly sliced |
1/4 teaspoon dried sage |
1/4 teaspoon dried rosemary |
salt to taste |
1/2 cup white wine |
12 ounces mozzarella cheese, cubed |
2 egg yolks |
4 tablespoons butter |
4 tablespoons all-purpose flour |
2 cups milk |
2 (14.5 ounce) cans stewed tomatoes |
1 onion, thinly sliced |
2 tablespoons butter |
1/2 cup white wine |
salt and pepper to taste |
12 cannelloni pasta shells |
Directions:
1. To make the Cannelloni Filling: In a large skillet over medium heat, warm oil and saute ground beef with the onion, sage and rosemary; cook until meat is evenly browned and crumbly. Add salt and 1/2 cup white wine; cook until wine is evaporated.
2. To make the Bechamel sauce: Melt 4 tablespoons butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Stir in milk and bring to a slow boil until mixture thickens. Stir into the meat mixture and mix well. Stir in the mozzarella and egg yolks; set aside.
3. In a medium saucepan over medium-low heat, melt 2 tablespoons butter and saute onion until soft and translucent. Add 1/2 cup white wine and let it cook down to evaporate; add tomato and salt. Mix well; simmer for 15 minutes.
4. Bring a large pot of lightly salted water to a boil. Add pasta, a few at a time, and cook for 8 to 10 minutes or until al dente; using a slotted spoon, remove immediately to a pot filled with cold water. Lift pasta out with slotted spoon and arrange on a flat surface.
5. Preheat oven to 400 degrees F (200 degrees C).
6. Spoon a line of filling into each shell, starting from one end and using your finger to push the filling inside of each shell. In a 9x13 inch baking dish, place cannelloni and cover with tomato mixture.
7. Bake in preheated oven for 15 minutes or until heated through; when finished baking, allow to stand for 5 minutes and serve.
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