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1
Pour the hot stock over the porcini in a small heatproof bowl.
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2
Let stand until softened, about 20 minutes.
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3
Drain the porcini, reserving the liquid.
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4
Rinse the porcini to remove sand and grit, and strain the soaking liquid through a coffee filter or a double thickness of cheesecloth.
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5
Reserve the mushrooms and liquid separately.
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6
Preheat the oven to 400 F. Cut the pork into 2-inch pieces and place them in a roasting pan large enough to hold them comfortably.
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7
Add the carrots, celery, onion, rosemary leaves, and the reserved porcini.
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8
Season lightly with salt, drizzle 3 tablespoons of the olive oil over all, and toss well.
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9
Pour in the wine.
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10
Roast until the wine has evaporated and the meat begins to brown, about 25 minutes.
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11
Continue roasting, adding 1/2 cup of the reserved mushroom-soaking liquid every 15 minutes or so, until the meat and vegetables are well browned and the meat is tender, about 2 hours.
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12
At the end of the roasting, there should be about 1 1/2 cups of liquid in the roasting pan.
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13
Drain the meat and vegetables, reserving the liquid.
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14
Toss the mortadella in with the meats and vegetables and cool to room temperature.
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15
Meanwhile, in a wide skillet, heat the remaining 2 tablespoons oil over medium heat.
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16
Whack the garlic with the flat side of a knife, add it to the oil, and cook until lightly browned, about 2 minutes.
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17
Add as much spinach as will fit comfortably into the pan.
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18
Continue cooking, stirring and adding the remaining spinach a large handful at a time when the spinach in the pan wilts enough to make room, until all the spinach is added.
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19
Season lightly with salt and pepper and cook until all the spinach is wilted and tender.
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20
Remove from the heat.
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21
Make the bechamel sauce.
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22
Pass the meat-and-vegetable mixture through a meat grinder fitted with a disc with holes about 1/4 inch in diameter.
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23
Stir in 1/4 cup of the grated cheese and 1/2 cup of the bechamel sauce, blending the filling well as you do.
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24
Season to taste with salt, pepper, and nutmeg.
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25
Beat the eggs until foamy, then stir them into the ground-meat mixture.
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26
Preheat the oven to 375 F. Ladle about 3/4 cup of the bechamel sauce in an even layer over the bottom of each of two 13 x 9inch baking dishes.
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27
Spoon 1/3 cup of the filling in a more or less even mound along one edge of one of the pasta squares.
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28
Roll up into a tube, pressing and evening out the tube as you roll.
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29
Arrange the cannelloni into the prepared baking dish, side by side and seam side down.
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30
Divide the remaining bechamel evenly between the two baking dishes, smoothing it into an even layer over the cannelloni.
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31
Drizzle about three-quarters of the reserved meat-cooking liquid over the cannelloni, dividing it evenly.
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32
Sprinkle the tops with 1 cup of the grated cheese.
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33
Cover the dishes with aluminum foil and bake 20 minutes.
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34
Uncover the baking dishes and bake until the tops are golden brown and bubbling, about 20 minutes.
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35
If the tops are browning unevenly, rotate the baking dishes from side to side and shelf to shelf, then continue baking.
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36
Let stand 5 minutes before serving.
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37
Lift the cannelloni to warm plates with a spatula and spoon some of the sauce over each serving.
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38
Pass additional grated cheese if you like.
