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1
Heat 2 tablespoons of the olive oil in a medium saucepan.
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2
Add the onion and garlic and season with salt, then cover and cook over low heat until softened but not browned, about 4 minutes.
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3
Add the tomatoes and tomato juice and cook, stirring occasionally, until the sauce thickens, about 20 minutes.
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4
Strain the sauce through a food mill.
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5
Stir in 1/4 cup of daube sauce and season with salt and pepper.
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6
Preheat the oven to 350.
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7
Cook the Swiss chard in boiling salted water until tender, about 3 minutes; drain.
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8
Rinse in cold water and drain, then squeeze dry.
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9
Coarsely chop the chard.
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10
In a food processor, pulse the Swiss chard with the daube meat until chopped.
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11
Add the eggs and 1/4 teaspoon each of salt and pepper and pulse until blended.
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12
Transfer the mixture to a bowl and add the remaining 1/4 cup of daube sauce.
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13
Cook the pasta in a large pot of boiling salted water until al dente, about 3 minutes.
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14
Have ready a large bowl of cold water, and when the pasta is done, transfer the sheets to the cold water.
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15
Lift the pasta sheets from the water and drain them thoroughly on paper towels.
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16
Brush a 14-by-10-inch gratin dish with the remaining 1 tablespoon of olive oil.
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17
Put 2 tablespoons of the daube filling on each pasta square and roll it up.
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18
Arrange the cannelloni in a single layer in the gratin dish.
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19
Spoon the tomato sauce over the top and sprinkle with the 1/2 cup of Parmesan.
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20
Bake for about 30 minutes, or until heated through.
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21
Let cool slightly before serving.
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22
Pass additional Parmesan at the table.
