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1
First make the stuffing.
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2
In a deep skillet cook the onion, celery and carrot in the olive oil over moderate heat, stirring occasionally, for 3 minutes, or until softened.
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3
Add the garlic and cook the mixture, stirring, 1 minute.
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4
Add the veal, pork and beef and cook, stirring occasionally, until no longer pink.
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5
Add the wine, reduce for 1 minute and stir in the broth.
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6
Add the herbs, bay leaf and salt and pepper.
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7
Bring the mixture to a boil and simmer, covered, 15 minutes.
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8
Uncover and reduce until almost dry.
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9
Discard bay leaf.
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10
Transfer mixture to a bowl and let cool.
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11
Mix in egg yolks until well combined.
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12
Meanwhile, in a saucepan set over moderately low heat melt the butter, add the flour and whisk the mixture for 2 minutes.
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13
Add the milk, nutmeg and salt and pepper and simmer the mixture, stirring occasionally, for 5 minutes, or until thickened.
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14
Stir in 1/2 cup of the Parmesan and the parsley.
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15
In a bowl combine the meat mixture with the cheese and parsley sauce.
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16
Make the tomato sauce and stir in the heavy cream.
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17
Now, make the pasta.
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18
Cut the dough crosswise into 5-inch lengths.
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19
In a pot of boiling salted water cook the noodles, a few at a time, for 1 to 1 1/2 minutes, or until they are al dente, transferring them as they are cooked to a bowl of cold water.
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20
Spread the noodles in one layer on paper towels to drain.
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21
Spoon 1/4 cup of the filling down the center of one noodle, roll the noodle to enclose the filing, and transfer the cannelloni, seam side down, to a well-buttered gratin dish.Continue to make cannelloni with the remaining noodles and filling in the same manner, arranging them in one layer.
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22
Ladle the sauce over the cannelloni and sprinkle with the remaining Parmesan.
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23
Bake at 400 degrees F for 10 minutes or until bubbling.
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24
Run under the broiler about 4 inches from the heat, for 2 minutes, or until golden.
