Delicious Three Meat Cannelloni Bake Recipe

Ingredients

• 1 cup minced onion
• 0.5 cup minced celery
• 0.33 cup minced carrot
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 12 ounces ground veal
• 12 ounces ground pork
• 12 ounces lean ground beef
• 0.5 cup white wine
• 1 cup beef broth
• 2 teaspoons chopped fresh rosemary
• 1 teaspoon Italian seasoning
• 1 bay leaf
• salt to taste
• ground black pepper to taste
• 2 egg yolks
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 0.25 teaspoon freshly ground nutmeg
• 0.75 cup grated Parmesan cheese
• 0.25 cup chopped parsley
• 4 cups tomato sauce
• 0.5 cup heavy whipping cream
• 1 pound fresh pasta sheets

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add the chopped onion, celery, and carrot; sauté until softened. Add minced garlic and cook for 1 minute until fragrant. Add ground veal, pork, and beef. Cook, breaking up the meat with a spoon, until browned and no longer pink.
2. Pour in wine and let it reduce for 1 minute, allowing the flavors to meld. Stir in beef broth. Season with rosemary, Italian seasoning, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Uncover and continue simmering until most of the liquid has evaporated. Remove and discard the bay leaf, then set the meat sauce aside to cool slightly.
3. In a separate saucepan, melt butter over moderately low heat. Whisk in all-purpose flour and cook for about 2 minutes, creating a smooth roux. Gradually whisk in milk, followed by grated nutmeg, salt, and pepper. Simmer gently, stirring occasionally, until the sauce thickens, approximately 5 minutes. Stir in 1/2 cup of grated Parmesan cheese and chopped fresh parsley. Set the creamy béchamel sauce aside.
4. Transfer the slightly cooled meat mixture to a large mixing bowl and mix in egg yolks to bind the ingredients. Stir in the prepared cheese and parsley sauce, ensuring it's well combined. Set the meat and cheese filling aside.
5. In a separate bowl, combine tomato sauce and heavy cream; stir until evenly mixed. Set the creamy tomato sauce aside.
6. Preheat your oven to 400 degrees F (205 degrees C). Generously grease a gratin dish or baking pan with butter to prevent sticking.
7. Bring a large pot of salted water to a rolling boil over high heat. Cut fresh pasta sheets crosswise into approximately 5-inch lengths. Cook the noodles in batches, a few at a time, until al dente, about 1 to 2 minutes for fresh pasta. Immediately transfer the cooked pasta to a bowl of cold water to stop the cooking process. Spread the blanched noodles in a single layer on paper towels to drain excess water.
8. Spoon approximately 1/4 cup of the meat filling down the center of each noodle; carefully roll the noodle to enclose the filling, creating a cannelloni. Transfer the prepared cannelloni, seam-side down, to the prepared gratin dish. Repeat with the remaining noodles and filling, arranging them in a single layer.
9. Ladle the creamy tomato sauce evenly over the filled cannelloni and sprinkle generously with the remaining grated Parmesan cheese.
10. Bake in the preheated oven until the sauce is bubbling and heated through, about 10 minutes. Turn on the broiler and continue cooking until the top is golden brown and slightly crusty, about 2 minutes. Watch carefully to prevent burning.

Nutrition

• Calories: 861 kcal
• Fat Content: 50 g
• Fiber Content: 5 g
• Sugar Content: 11 g
• Sodium Content: 1339 mg
• Protein Content: 47 g
• Cholesterol Content: 250 mg
• Carbohydrate Content: 51 g
• Saturated Fat Content: 22 g
• Unsaturated Fat Content: 0 g