Cannelloni

Salsa Di Pomodori

• 4 tablespoons olive oil
• 1 cup onion, finely chopped
• 4 cups plum tomato, 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 liver (optional)
• 5 tablespoons parmesan cheese
• 2 tablespoons heavy cream
• 2 egg, 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. 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. 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. 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. 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.