Pork and veal cannelloni


  • Serves 8 people

Baking the sauce with wine and rosemary gives this sauce a real depth of flavour.

  • 2 tbsp extra-virgin olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 carrot, peeled and finely chopped
  • 1 stalk celery, finely chopped
  • 600 gm veal shoulder, cut into 6cm pieces
  • 600 gm pork neck, cut into 6cm pieces
  • 120 ml white wine
  • 1 sprig rosemary, leaves picked
  • 625 ml (2½ cups) tomato passata
  • 1 qty fresh pasta
  • 260 gm buffalo mozzarella, sliced
  • Besciamella
  • 50 gm butter
  • 50 gm plain flour
  • 300 ml milk
  • 50 gm parmesan, finely grated
01   Preheat oven to 160C. Heat olive oil in a heatproof casserole dish, add onion and garlic and sauté over medium heat for 5 minutes or until translucent, add carrot and celery and cook, stirring, for 3 minutes or until softened slightly. Add veal and pork, then add wine, rosemary and 250ml tomato passata. Cover and bake for 2½ hours or until meat is tender. Cool, remove meat and shred using two forks, then return meat to sauce and stir through.
02   For besciamella, melt butter in a saucepan, sift in flour and stir over medium heat until smooth and starting to colour. Warm milk in a separate saucepan, then slowly whisk into flour mixture until combined. Stir over low heat for 5 minutes or until smooth and thick. Stir through parmesan and season to taste.
03   Preheat oven to 180C. Cut pasta into sixteen 12cm squares and cook in boiling salted water for 1 minute. Drain and spoon 1/3 cup meat sauce along one edge of each piece of pasta and roll into cylinders. Spoon remaining passata into the base of a 25cm x 35cm roasting pan and top with cannelloni. Spoon over besciamella and top with mozzarella. Bake for 35-40 minutes or until golden. Serve with a green salad.








May 2007

May 2007

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