Ground Beef Cannelloni

Name: Ground Beef Cannelloni
Ingredients: Salsa Di Pomodori; 4 tablespoons olive oil; 1 cup onion, finely chopped; 4 cups plum tomatoes, coarsly chopped, not drained; 6 tablespoons tomato paste; 2 teaspoons sugar; 2 tablespoons basil; 1 teaspoon salt; pepper; Filling; 2 tablespoons oil; 1/4 cup onion, chopped; 1 teaspoon garlic, chopped; 10 ounces frozen chopped spinach, thawed and squeezed dry; 2 tablespoons butter; 1 lb ground round; 2 chicken livers (optional); 5 tablespoons parmesan cheese; 2 tablespoons heavy cream; 2 eggs, beaten; 1/2 teaspoon oregano; salt; pepper; Besciamella; 4 tablespoons butter; 4 tablespoons flour; 1 cup milk; 1 cup heavy cream; 1 teaspoon salt; pepper

31 ingredients

4 steps

Ingredients

Salsa Di Pomodori
4 tablespoons olive oil
1 cup onion, finely chopped
4 cups plum tomatoes, coarsly chopped, not drained
6 tablespoons tomato paste
2 teaspoons sugar
2 tablespoons basil
1 teaspoon salt
pepper
Filling
2 tablespoons oil
1/4 cup onion, chopped
1 teaspoon garlic, chopped
10 ounces frozen chopped spinach, thawed and squeezed dry
2 tablespoons butter
1 lb ground round
2 chicken livers (optional)
5 tablespoons parmesan cheese
2 tablespoons heavy cream
2 eggs, beaten
1/2 teaspoon oregano
salt
pepper
Besciamella
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup heavy cream
1 teaspoon salt
pepper
manicotti, cooked according to box directions

Directions

1

For Salsa De Pomodori: Heat oil in a large pot. Add onion and cook 7-8 minutes or until soft. All all remaining ingredients for sauce. Cover and cook over low heat for 40 minutes. Press through a sieve. Set aside.
2

For filling: Heat oil in large frying pan. Add onion and garlic, cook until soft. Stir in spinach. Cook 3-4 minutes or until all moisture is boiled away and mixture begins to stick. Move mixture to a large bowl. Melt 1 T butter and cook livers 3-4 minutes until firm and lightly browned, but pink inside. Chop coarsly and add to spinach mixture (note as I said, I always leave this step out). Melt remaining butter and brown beef. Add to spinach mixture. Add cheese, cream, eggs and oregano to mixture. Mix and season to taste.
3

For Besciamella: Melt butter in large saucepan over high heat. Reduct heat to medium and add flour. Stir constantly to form a roux. Stir for 1 minute. Pour in milk and cream stirring constantly. Return to high heat and cook, stirring constantly. When sauce boils, reduce heat and cook 2-3 minutes, until sauce is thick. Season to taste.
4

To assemble: Place one cup of Salsa Di Pomodori in bottom of a sprayed 9x13 baking dish. Stuff each shell with 2-4 tablespoons of filling. Place in pan. Cover with remaining Salsa De Pomodori. Pour evenly Besciamella over the red sauce. Bake at covered with foil in a 350 oven for 45 minutes or until bubbly.