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Three Meat Cannelloni Bake

Posted: August 11

Time: 1 hour 40 minutes

Yield: 6 servings

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Turns out, Italian comfort food takes relaxation to new levels. Three Meat Cannelloni Bake, as the name suggests, boasts literal pounds of delicious meat, from juicy, fatty beef to sweet, playful pork to delicate buttery veal mixed together in a cheesy herby sauce. Every layer of Three Meat Cannelloni Bake is awash in savory flavors, from rich tomato sauce to sharp parmesan cheese, to tender noodle sheets. If your mouth isn’t already watering, don’t worry. It will when you see this dish bubbling fresh out of your oven!


butter, for greasing
2 tablespoons olive oil
1 cup onion, minced
1/2 cup celery, minced
1/2 cup carrot, minced
2 cloves garlic, minced
12 ounces ground veal
12 ounces ground pork
12 ounces lean ground beef
1/2 cup white wine
1 cup beef broth
2 teaspoons fresh rosemary, chopped
1 teaspoon Italian seasoning
1 bay leaf
salt, to taste
ground black pepper, to taste
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon freshly ground nutmeg
3/4 cup parmesan cheese, grated and divided
1/4 cup parsley, chopped
2 egg yolks
4 cups tomato sauce
1/2 cup heavy whipping cream
1 pound fresh pasta sheets, cut into 5-inch lengths
water, for cooking pasta


Step 1

Grease a gratin dish with butter

Step 2

Heat the olive oil in a deep skillet.

Step 3

Add the onion, celery, and carrot, cooking them over moderate heat until they are softened.

Step 4

Add the garlic, and cook until fragrant, about 1 minute.

Step 5

Add the veal, pork, and beef. Cook, stirring occasionally, until the meat is no longer pink, about 8-10 minutes.

Step 6

Add the wine, and reduce it for 1 minute.

Step 7

Stir in the broth.

Step 8

Add the rosemary, Italian seasoning, bay leaf, salt, and pepper.

Step 9

Bring the mixture to a boil.

Step 10

Reduce the heat, cover, and let it simmer for 15 minutes.

Step 11

Uncover and reduce the heat until the mixture is almost dry.

Step 12

Discard the bay leaf. Set the mixture aside to let it cool, transferring it to a large bowl

Step 13

Melt the butter in a saucepan set over moderately low heat.

Step 14

Whisk in the flour for approximately 2 minutes until the raw flour smell dissipates and a paste forms.

Step 15

Whisk in the milk, grated nutmeg, salt, and pepper.

Step 16

Let it simmer, stirring occasionally, for 5 minutes or until it is thickened.

Step 17

Stir in the parsley and 1/2 cup of the parmesan cheese.

Step 18

Mix the egg yolks into the meat mixture.

Step 19

Then, mix in the cheese and parsley sauce, and set it aside.

Step 20

In a separate bowl, combine the tomato sauce and cream, and set it aside.

Step 21

Bring a pot of salted water to a boil.

Step 22

Boil the noodles a few at a time until they are al dente. This should take only a minute or two with fresh pasta.

Step 23

Transfer them to a bowl of cold water to shock them and stop the cooking process. Spread the shocked noodles in one layer on paper towels to let them drain.

Step 24

Spoon 1/4 cup of the meat filling down the center of one noodle, then roll the noodle to enclose the filling.

Step 25

Transfer the cannelloni, seam side down, to the well-buttered gratin dish.

Step 26

Repeat with the remaining noodles and filling, arranging them in one single layer. Ladle the tomato sauce over the cannelloni.

Step 27

Sprinkle the top with the remaining parmesan cheese.

Step 28

Bake the cannelloni at 400 degrees F until the cheese is bubbling, about 10 minutes.

Step 29

Place the cannelloni under the broiler about 4 inches from the heat for 2 minutes, or until golden.

Step 30

Remove the cannelloni, sprinkle with herbs, and serve!

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