Cannelloni (Ralph & Kacoo's Cookbook)

By Floridaberry

Ingredients

• Boil cannelloni as per directions on package. Drain and set aside.
• Stuffing
• 1/2 pound pork sausage
• 1/2 pound ground beef (lean)
• 1 cup onion-finely chopped
• 1/4 cup bell pepper- finely chopped
• 1 tablespoon garlic--minced
• 1 tablespoon olive oil
• 1/8 teaspoon grated nutmeg
• 1/4 cup Provolone cheese--grated
• 1 ( 1l0 ounce) package frozen chopped spinach cooked and drained
• 1/2 cup crem of mushroom soup
• 1 teaspoon oregano leaves
• Salt and pepper
• 2 egg yolks
• Cream Sauce
• 1/4 cup butter
• 1/4 cup flour
• 2 cups milk
• Pinch of nutmeg
• 1/4 teaspoon white pepper
• 1/2 cup Provolone cheese--grated
• Tomato Sauce
• 1/4 cup olive oil
• 1 1/2 cups onion--chopped
• 4 cups tomatoes--chopped
• 1/4 cup tomato paste
• 1/4 teaspoon basil
• 1/4 teaspoon oregano
• 1/4 teaspoon marjoram
• 1/4 teaspoon rosemary
• 1/8 teaspoon nutmeg
• 2 teaspoons sugar
• Salt and black pepper to taste
• 1/4 cup butter

Preparation

Step 1

Stuffing:

Brown meat, add rest of ingredients leaving out the egg yolks. Simmer meats and seasonings for 1/2 hour. Let sit until cool and stir in yolks. Stuff canelloni and place them in a buttered baking dish. Cover with cream sauce and then tomato sauce. Sprinkle Provolone cheese on top and bake in 350 degree oven until hot throughout, about 20 to 30 minutes.

Cream Sauce

Melt butter in saucepan. Stir in flour over medium heat--do not brown. Remove from fire and stir in warm milk. Add nutmeg and white pepper. Reserve Provolone cheese for sprinkling over cream and tomato sauces.

Tomato Sauce:

Put all ingredients, except butter, into saucepan and simmer until right consistency. Add butter when sauce is finished.