This recipe can be found at
http://goadrich.com/cgi-bin/recipe-book//showme.cgi?file=2006-4-2-16-34-54

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Mixed Meat Cannelloni

From the Kitchen of Pasta by Jeni Wright,
2006-04-02
Amazingly rich dish with a delicious white sauce.
Prep Time:
 15 minutes

Cook Time:
 40 minutes

Categories:
 Italian
 Entree

Yields:
 4

Ingredients

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

Equipment

  • Large mixing bowl
  • skillet
  • brownie pan
  • sauce pan

Directions

  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.