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Pork and veal cannelloni

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

You'll need

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.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

May 2007

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