Spinach/Beef Filling

By CheeseDiva

Thisis the filling for the Time Life Cannelloni. I keep some in the freezer, and, like it for an easy, warm dinner.

Ingredients

• 4 tbsp olive oil
• 1 c finely chopped red onions
• 4 tbsp olive oil
• 1 c finely chopped red onions
• 2 tsp minced garlic
• 2 ten ounce pkg frozen chopped spinach,(thawed, drained, squeezed completely dry and re-chopped)
• 2 tbsp butter
• 1 lb ground chuck
• 1 lb. ground lamb
• 1 c. freshly shaved imported Parmesan cheese- Reggiano
• 2 tbsp heavy cream
• 4 eggs, lightly beaten
• 1 tsp dried oregano, crumbled
• Salt
• Freshly ground black pepper

Preparation

Step 1

Heat the olive oil, add onions and garlic, stir until soft but not brown. Stir in spinach and cook, stirring constantly for 3 or 4 minutes. Transfer to a large mixing bowl. In the same pan melt 2 tbsp of butter and lightly brown the ground meat, stirring constantly to break up any lumps. Add the meat to the bowl. Melt two more tbsp butter and saute the chicken livers for 3 or 4 minutes until firm, lightly browned but still pink inside. Chop them coarsely and add them to the bow along with shredded Parmesan, cream, the eggs and oregano. Mix gently but thoroughly. Season to taste with salt and pepper.