Veal Ragù Cannelloni Recipes

THREE MEAT CANNELLONI BAKE

Steps:

• Heat the olive oil in a deep skillet. Add onion, celery, and carrot, and cook over moderate heat until softened. Add the garlic, and cook 1 minute. Add veal, pork, and beef. Cook, stirring occasionally, until meat is no longer pink. Add wine, and reduce for 1 minute. Stir in broth. Add herbs, bay leaf, and salt and pepper. Bring the mixture to a boil. Reduce heat, cover, and simmer for 15 minutes. Uncover, and reduce until almost dry. Discard bay leaf. Set aside to cool.
• Meanwhile, melt the butter or margarine in a saucepan set over moderately low heat. Whisk in flour for approximately 2 minutes. Whisk in milk, grated nutmeg, and salt and pepper. Simmer, stirring occasionally, for 5 minutes or until thickened. Stir in parsley and 1/2 cup Parmesan cheese.
• Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the cheese and parsley sauce. Set aside.
• Combine the tomato sauce and cream, set aside.
• Cut the pasta sheets crosswise into 5 inch lengths. In a pot of boiling salted water, cook the noodles a few at a time until al dente. This should take only a minute or two with fresh pasta. Transfer to a bowl of cold water. Spread the noodles in one layer on paper towels to drain.
• Spoon 1/4 cup of the filling down the center of one noodle, and roll the noodle to enclose the filing. Transfer the cannelloni, seam side down, to a well buttered gratin dish. Repeat with the remaining noodles and filling, arranging in single layer. Ladle the tomato sauce over the cannelloni, and sprinkle with the remaining Parmesan cheese.
• Bake at 400 degrees F (205 degrees C) for 10 minutes, or until bubbling. Run under the broiler about 4 inches from the heat for 2 minutes, or until golden.

VEAL CANNELLONI WITH CAMEMBERT ROSé SAUCE (CANNELLONI DI

Steps:

• Filling.
• In a sauce pan over medium heat, brown the shallots and cabbage in the olive oil for 5 minutes.
• Add the ground veal and continue cooking over high heat until the meat is cooked through. Moisten with the white wine and reduce until the liquid is evaporated. Remove from heat and add the Camembert cheese, stirring until it is melted. Stir in the thyme, bread crumbs, Parmesan and eggs. Season with salt and pepper, mix well and set aside.
• In a large pot, cook the lasagna noodles in boiling, salted water, 2 at a time. Drain and place in a bowl of ice water to stop the cooking process.
• Spread one-twelfth of the filling along the longer edge of each drained, cooked noodle, and roll up to make the cannelloni.
• Rosé Sauce.
• In a sauce pan over medium heat, soften the shallots and garlic in the butter for two minutes.
• Add the white wine and reduce by half.
• Add the diced tomatoes, bay leaf, salt and pepper and cook over high heat for 5 minutes.
• Stir in the cream and continue cooking over very low heat for 10 minutes.
• Add the camembert and thyme, stirring until the cheese is completely melted. Transfer the sauce to a blender or food processor and whir just until smooth (a food mill works well too).
• Assembly.
• Preheat the oven to 200C/ 400F/.
• Pour a little sauce in the bottom of a baking dish.
• Arrange the cannelloni in the dish (do not pack them too tightly). Cover with the rest of the sauce.
• Sprinkle with bread crumbs, Parmesan and thyme. Cover tightly with aluminum foil and bake for 20 minutes. Remove foil and bake for another 10 minutes.

VEAL RAGU WITH CAMPANELLE

Steps:

• Heat a large deep skillet over medium high heat. Add oil and veal and brown for 2 or 3 minutes. Add carrot, onion, garlic and bay, season with salt and pepper, then cook mixture 4 or 5 minutes more, stirring frequently, to soften veggies and combine flavors. Deglaze the pan with 1/2 cup white wine, scraping up all the good bits from the bottom of the pan. Cook the alcohol out of the wine, 1 or 2 minutes. Add broth to the skillet and reduce heat to medium low. Stir in tomatoes and bring sauce to a bubble. Simmer sauce until ready to serve. Add torn basil and wilt the leaves into the hot sauce. Remove bay leaf from the sauce. Toss hot cooked pasta with 1/2 cup, a couple of handfuls, grated cheese. Combine hot pasta and cheese with the veal ragu in a large serving bowl or platter. Serve with extra cheese for topping. Garnish platter with additional basil tops.