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Cannaloni with Meat SauceIngredients: 2tbsp olive oil1onion, chopped 1 1/2 cups ground beef 1/2 cup ham , finely chopped 1tsp parsley 2tbsp tomatoe puree, mixed with 1tbsp water 1 egg salt & pepper to taste pasta sheets or cannelloni shells cooked slightly 3 2/3 cups bechamel sauce 1/2 cup parmesan cheese 3tbsp butter
Directions: Cook the ground beef with the onions until onions are translucent.Remove from heat and add the ham and parsley. Add the egg and tomato puree, mix well.Season with salt and pepper. Set aside. Butter a shallow baking dish and smear bottom with 3 tbsp bechamel sauce. Stir about 1/3 of the sauce into the meat mixture. Spread a thin layer of filling onto the pasta sheets and roll starting at the long end. If using cannelloni shells stuff them with the meat filling.Place the cannelloni in a single layer in the dish.Spoon the remaining sauce over top and bake at 425F for 20 minutes or until top has browned. Pasta & Fagioli2 garlic cloves, minced 2 tablespoons olive oil 1 8-oz can tomato sauce 1 cup water 1 16oz. Can cannellini beans ½ pound of ditalini or elbow macaroni fresh parsley, chopped grated cheese. In a saucepan, fry the garlic gently in the oil until golden brown. Add the tomato sauce and water, and let cook 10 minutes. Add beans, stir gently, and continue to cook on simmer. Cook ditalini or elbow macaroni al dente, drain, and add to bean mixture. Stir gently. If it gets too thick, add a little more water. Add parsley. Serve immediately, or else the pasta will absorb all the liquid. This is so good that I would double the recipe, because it is delicious when sprinkled with grated cheese, with Italian brad dipped in the sauce. Some people love it cold the next day, or you can add a little water and warm it up. |
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