Wine, dry (2)
Bechamel Sauce (3)
Prep (First Day) (3 hrs - all work)
Run (Second Day) - (2 hrs - 1 hr work)
- Chop BEEF quite fine. Skin SAUSAGE and chop quite
fine. Mix. A mini-prep processor can be used, but do them separately
and don't process into mush.
- Chop ONION very fine.
- Grate PARMESAN fine (both batches).
- Mix Tomato Paste with Water.
- In a spacious sauté pan heat Olive Oil over moderate
heat and Fry Rosemary Sprig, stirring for about 3 minutes,
then discard the sprig.
- Stir in Onion and Meat mix. Fry stirring until you
are getting some browning.
- Stir in Salt, Pepper, Chili Powder, Wine
and Tomato Paste mix. Cover tightly and simmer slowly for about
1 hour, stirring now and then and check liquid. Uncover and simmer
until until there is no free liquid except oil. Set aside until
- Meanwhile: Make the Béchamel sauce (see
Note-3) - about 25 minutes
- Make Pasta Dough. Roll out about 0.020 inch thick - I hope
you have a pasta machine. For complete instructions See our
Italian Fresh & Stuffed
- Cut the Pasta into rectangles about 4 inches by 5 inches.
You should have a fair number of these left over unless you tear a
lot of them in handling.
- Bring plenty of salted water to a boil, preferably in a wide fairly
shallow pan (I use a large sauté pan). Set a bowl of cold water
- A few at a time (3 to 5 depending on your pan) put the pasta
rectangles in the boiling water and boil them for 3 minutes. Fish
them out carefully and drop them in the cold water to chill. They will
be very slippery, so you will need something to lift them and something
like a wooden spoon to keep them from sliding off. Drain them well and
set them out on a cloth, or interleave in wax paper.
- If you are making the pasta a day ahead, definitely interleave
with wax paper, wrap the bundle in plastic and refrigerate. Put the
bundle where nothing will be set on top of it or you will have a mess.
- Mix grated Parmesan into the Stuffing. Because it
should be quite smooth for spreading, I usually run the stuffing
through the mini-prep at this stage, particularly if I've chopped
the meats by hand.
- Massage Stuffing with the Egg.
- Butter a shallow baking dish. One 9-1/2 x 13 inches is good. Preheat
the oven to 350°F/180°C.
- Take a Pasta rectangle and spread 2 T of the stuffing on
it, leaving a 1/2 inch margin all around. Roll it up fairly tightly
in the direction so the length of the roll will be the short side of
the square. Set the roll in the baking dish seam side down. Repeat
until you run out of meat, pasta or room in the baking dish. You can
pack the rolls fairly tightly, but they should be in a single layer.
- Carefully reheat the Béchamel Sauce if it is cold. It
doesn't have to come up to a full simmer but should be quite warm.
- Dot the top of the Canellonis with 2 T Butter. Pour the
Béchamel Sauce over them and spread evenly. Sprinkle
with Parmesan. Dot the top again with 1 T Butter.
- Place in the oven and bake until top is very lightly browned - 25
to 40 minutes, depending. then turn the oven off and let sit in there
for 10 minutes more to settle.