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 tomato passata (2½ cups)
- 1 qty <a href="http://www.gourmettraveller.com.au/fresh_pasta.htm">fresh pasta</a>
- 260 gm buffalo mozzarella, sliced
- 50 gm butter
- 50 gm plain flour
- 300 ml milk
- 50 gm parmesan, finely grated
- 1Preheat 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.
- 2For 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.
- 3Preheat 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.