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!
Ingredients• 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
Grease a gratin dish with butter
Heat the olive oil in a deep skillet.
Add the onion, celery, and carrot, cooking them over moderate heat until they are softened.
Add the garlic, and cook until fragrant, about 1 minute.
Add the veal, pork, and beef. Cook, stirring occasionally, until the meat is no longer pink, about 8-10 minutes.
Add the wine, and reduce it for 1 minute.
Stir in the broth.
Add the rosemary, Italian seasoning, bay leaf, salt, and pepper.
Bring the mixture to a boil.
Reduce the heat, cover, and let it simmer for 15 minutes.
Uncover and reduce the heat until the mixture is almost dry.
Discard the bay leaf. Set the mixture aside to let it cool, transferring it to a large bowl
Melt the butter in a saucepan set over moderately low heat.
Whisk in the flour for approximately 2 minutes until the raw flour smell dissipates and a paste forms.
Whisk in the milk, grated nutmeg, salt, and pepper.
Let it simmer, stirring occasionally, for 5 minutes or until it is thickened.
Stir in the parsley and 1/2 cup of the parmesan cheese.
Mix the egg yolks into the meat mixture.
Then, mix in the cheese and parsley sauce, and set it aside.
In a separate bowl, combine the tomato sauce and cream, and set it aside.
Bring a pot of salted water to a boil.
Boil the noodles a few at a time until they are al dente. This should take only a minute or two with fresh pasta.
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.
Spoon 1/4 cup of the meat filling down the center of one noodle, then roll the noodle to enclose the filling.
Transfer the cannelloni, seam side down, to the well-buttered gratin dish.
Repeat with the remaining noodles and filling, arranging them in one single layer. Ladle the tomato sauce over the cannelloni.
Sprinkle the top with the remaining parmesan cheese.
Bake the cannelloni at 400 degrees F until the cheese is bubbling, about 10 minutes.
Place the cannelloni under the broiler about 4 inches from the heat for 2 minutes, or until golden.
Remove the cannelloni, sprinkle with herbs, and serve!