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Mixed Meat Cannelloni

Amazingly rich dish with a delicious white sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings: 4
Course: Entree
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

  • 4 TBSP Olive Oil
  • 1 Leek finely chopped
  • 1 Carrot finely chopped
  • 2 Garlic Cloves crushed
  • 2 Plum Tomatoes peeled and finely chopped
  • 4.5 oz Beef ground
  • 4.5 oz Pork ground
  • 9 oz Chicken ground
  • 6 TBSP Whole Milk
  • 16 Cannelloni Tubes dried
  • 1 C Parmesan cheese grated
  • Salt and pepper
  • 1/4 C Butter
  • 1/2 C All-Purpose Flour
  • 3.75 C Milk

Equipment

  • Large mixing bowl
  • Skillet
  • brownie pan
  • sauce pan

Method
 

  1. Heat the oil in a medium skillet, add the leek, carrot, arlic and tomatoes and cook over low heat, stirring for 10 minutes (or until very soft).
  2. Add all the ground meats to the pan and cook gently for about 10 minutes, stiring frequently to break up any lumps. Add the butter and cream and cook for 10 minutes (until reduced).
  3. Preheat overn to 375. Make the white sauce in a the sauce pan using the last 3 ingredients. Melt the butter add the flour and cook, stirring for 1-2 minutes. Add the milk a little at a time, whisking vigorously after each addition. Bring to boil and cook, stirring, until the sauce is smooth and thick. Season with salt and pepper.
  4. Spoon a little of the white sauce into the bottom of the brownie pan. Fill the cannelloni tubes with teh meat mixture and place in a single layer in the dish. Pour the remaining white sauce over htem, then sprinkle with Parmesan. Bake for 40 minutes or until the pasta feels tender. Let stand for 10 mintues before serving.