Ingredients
- Cannelloni pasta
- 1 onion, chopped fine
- 3 tbsp. olive oil
- 1 clove garlic, minced
- 1 lb. ground beef
- 2 tbsp. cream
- 1 tsp. oregano, crumbled
- 2 eggs
- Filling
- 1 1/2 lbs. fresh spinach, cooked, drained, and chopped; or one 10 oz. package frozen spinach, thawed and drained
- Salt to taste
- Freshly ground pepper
- Sauce 1
- 6 tbsp. butter
- 6 tbsp. flour
- 1 cup hot milk
- 1 cup heavy cream
- 1/4 tsp. nutmeg
- Salt and freshly ground pepper
- SAUCE 2
- 2 tbsp. olive oil
- 3/4 cup tomato paste
- 2 1/2 cups peeled and chopped fresh or canned tomatoes
- 1 carrot, grated, or 1 tsp. sugar
- 1/2 tsp. ground pepper
- 1 tbsp. basil, crumbled
- 5 tbsp. butter
- Salt to taste
Preparation
Step 1
Saute the onion in the olive oil until just soft, then add the garlic and cook, stirring a minute more. Remove to a bowl. Add the beef to the skillet, breaking it up, and cook until it loses its pinkness. Scrape into the onion and garlic, then add the cream, oregano, eggs, spinach, salt, and pepper. Mix vigorously with a wooden spoon or with your hands until the ingredients are well blended. Set aside.
SAUCE 1
Melt the butter in a saucepan, add the flour, and cook, stirring constantly, over medium heat 3=4 minutes. Add the milk, stirring until the sauce is smooth and thick, then add the cream and continue to cook gently a few minutes. Sprinkle in the nutmeg, and salt and pepper to taste. Set aside.
SAUCE 2
Heat the oil in a heavy-bottomed saucepan. Stir in the tomato paste, tomatoes, carrot, pepper, and basil. Simmer for 30 minutes. If the sauce becomes too thick, add a little water. Cook 15 minutes more, then stir in the butter and salt. Serve with cooked pasta.
FANNIE FARMER COOKBOOK