Cannelloni #1

Yield: 6 Servings

Measure Ingredient
1 pounds Beef chuck; ground
2 \N Cloves garlic; crushed
2 tablespoons Margarine
¼ cup Chopped onion
1 tablespoon Chopped parsley
2 cans (8-oz) tomato sauce
¼ cup Tomato paste
⅓ cup Dry sherry
1 tablespoon Salt
½ teaspoon Dried thyme leaves
1 teaspoon Dried leaf oregano
⅛ teaspoon Crushed dried hot red pepper
⅓ cup Olive oil
1½ cup Red onion
1 \N Clove garlic; crushed
1 can (35-oz) Italian tomatoes
¼ cup Tomato paste
2 tablespoons Chopped parsley
1 tablespoon Salt
1 tablespoon Sugar
1 teaspoon Dried oregano leaves
1 teaspoon Dried basil leaves
¼ teaspoon Crushed black pepper
\N \N Lasagna noodles or canneloni shells



In large bowl, combine beef with garlic, toss lightly to mix. In large skillet, heat butter; add onion & parsley. Cook, stirring over medium heat until onion is golden. Stir in beef mixture, tomato sauce & tomato paste; cook, stirring, 5 minutes. Add sherry, salt, thyme, oregano & hot pepper.

Cook, stirring often, until red color disappears from beef mixture & is of a creamy consistency, about 15-20 minutes. Set aside. Heat oil in saucepan, add onion & garlic & cook until golden. Add tomatoes, tomato paste, parsley, salt, sugar, herbs, pepper & 1-½ cups water. Bring to a boil, stirring; reduce heat & simmer, covered, 1 hour. Cook lasagna noodles, cut in half, until done. Place a large spoonful of the filling on each half noodle & roll up, place in baking dish. Cover noodle rolls with sauce. Top with Parmesan cheese & bake in 350 degree oven 20-30 minutes or until warmed clear through. May be made ahead & frozen. Cannelloni shells may be substituted for the lasagna noodles.


From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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