-
1
First make the stuffing.
-
2
In a deep skillet cook the onion, celery and carrot in the extra virgin olive oil over moderate heat, stirring occasionally, for 3 min, or possibly till softened.
-
3
Add in the garlic and cook the mix, stirring, 1 minute.
-
4
Add in the veal, pork and beef and cook, stirring occasionally, till no longer pink.
-
5
Add in the wine, reduce for 1 minute and stir in the broth.
-
6
Add in the herbs, bay leaf and salt and pepper.
-
7
Bring the mix to a boil and simmer, covered, 15 min.
-
8
Uncover and reduce till almost dry.
-
9
Throw away bay leaf.
-
10
Transfer mix to a bowl and let cold.
-
11
Fold in egg yolks till well combined.
-
12
Meanwhile, in a saucepan set over moderately-low heat heat the butter, add in the flour and whisk the mix for 2 min.
-
13
Add in the lowfat milk, nutmeg and salt and pepper and simmer the mix, stirring occasionally, for 5 min, or possibly till thickened.
-
14
Stir in 1/2 c. of the parmesan and the parsley.
-
15
In a bowl combine the meat mix with the cheese and parsley sauce.
-
16
Make Michele's Favorite Tomato Sauce and stir in the heavy cream.
-
17
Now, make the pasta.
-
18
Cut the dough crosswise into 5-inch lengths.
-
19
In a pot of boiling salted water cook the noodles, a few at a time, for 1 to 1 1/2 min, or possibly till they are al dente, transferring them as they are cooked to a bowl of cool water.
-
20
Spread the noodles in one layer on paper towels to drain.
-
21
Spoon 1/4 c. 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.
-
22
Continue to make cannelloni with the remaining noodles and filling in the same manner, arranging them in one layer.
-
23
Ladle the sauce over the cannelloni and sprinkle with the remaining Parmesan.
-
24
Bake at 400 degrees for 10 min or possibly till bubbling.
-
25
Run under the broiler about 4 inches from the heat, for 2 min, or possibly till golden brown.
-
26
This recipe yields 6 servings.
