Description
This is a very special old Italian dish that warms your stomach, as well as your heart. It is a labor of love, but worth every bite! You can also use half ground beef, half ground pork in the filling.
Ingredients
- ½ cup olive oil, or as needed
- 1 pound lean ground beef
- 1 onion, thinly sliced
- ¼ teaspoon dried sage
- ¼ teaspoon dried rosemary
- salt to taste
- ½ cup white wine
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups milk
- 2 egg yolks, lightly beaten
- 12 ounces mozzarella cheese, cubed
- 2 tablespoons butter
- 1 onion, thinly sliced
- ½ cup white wine
- 2 (14.5 ounce) cans stewed tomatoes
- salt and pepper to taste
- 12 cannelloni pasta shells
Instructions
- In a large skillet over medium heat
- warm oil and saute ground beef with the onion
- sage and rosemary; cook until meat is evenly browned and crumbly. Drain fat. Add salt and 1/2 cup white wine; cook until wine is evaporated. Set mixture aside.
- To make the Bechamel sauce: Melt 4 tablespoons butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Stir in milk and bring to a slow boil until mixture thickens. Remove sauce from the heat. In a steady stream
- pour the bechamel in to the beaten egg yolks
- whisking constantly. Stir the sauce into the meat mixture. Stir in the cubed mozzarella.
- In a medium saucepan over medium-low heat
- melt 2 tablespoons butter and saute onion until soft and translucent. Add 1/2 cup white wine and let it cook down to evaporate; add stewed tomatoes and salt. Mix well; simmer for 15 minutes.
- Bring a large pot of lightly salted water to a boil. Add pasta
- a few at a time
- and cook for 8 to 10 minutes or until al dente; using a slotted spoon
- remove immediately to a pot filled with cold water. Lift pasta out with slotted spoon and arrange on a flat surface.
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9×13-inch baking dish.
- Spoon a line of filling into each shell
- starting from one end and using your finger to push the filling inside of each shell. Place cannelloni in prepared baking dish and cover with tomato sauce mixture.
- Bake in preheated oven for 15 minutes or until heated through; when finished baking
- allow to stand for 5 minutes and serve.
Prep Time: 45 mins
Cook Time: 25 mins
Total Time: 1 hr 15 mins
Servings: 6