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Directions 1 Bring a large pot of
lightly salted water to a boil. Add pasta and cook for 8 to 10
minutes or until al dente. Drain and set
aside. Meanwhile, preheat oven to 500 degrees F (260 degrees
C). 2 In an 11 x 17 inch baking dish, crumble beef
or veal and toss with carrots, celery, onion and
spinach. Add 1 1/4 teaspoon salt, 1 1/4
teaspoon pepper, 2 tablespoons olive oil and wine. Mix well.
Place in heated oven and roast until
beef or veal is brown and vegetables are soft, about 30 to 40
minutes. Note: Be careful to not burn
the meat and vegetables; this is a very hot temperature. If
meat begins to smoke, lower oven
temperature to 400 degrees F (200 degrees C). Stir often while
baking. Cool for 15 minutes. 3
Place meat mixture in food processor and process until finely
chopped. Add cream, roma tomatoes,
cheese, dry herbs and basil. Stir and return to oven for
approximately 20 minutes. Remove from
oven and lower oven temperature to 350 degrees F (175 degrees
C). Let mixture cool for 15 to 20
minutes, then stuff each cannelloni with 2 to 3 tablespoons of
mixture. Place in a clean 9 x 13 inch
baking dish. 4 To Make Tomato Sauce: Place Italian
style tomatoes with liquids in food processor and process
until smooth. Set aside. Heat 2
tablespoons olive oil over medium heat in a large skillet. Add
2 cloves chopped garlic and 1 chopped
onion; saute until soft. Add processed tomatoes, 1 teaspoon
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