Cannelloni recipe

Cannelloni – Jacky Watkins recipe

Crepes: 2 eggs
2/3 cup milk
1 tbsp butter melted
½ cup unsifted flour
¼ tsp salt

Tomato Sauce:
2 tbsp butter
1 tbsp olive oil
1 small yellow onion chopped
½ carrot minced
1 small clove garlic pressed
1 small stalk of celery chopped
1 pound fresh mushrooms sliced (I omit these)
3 cups fresh tomatoes or 2 cups canned tomatoes
salt and freshly ground pepper to taste
½ tsp dried oregano
½ tbsp chopped fresh basil or ½ tsp dried basil

Meat filling:
1 lb ground beef (preferably ½ lb beef, ½ lb ground veal,
1/3 lb ground cooked chicken)
2 tbsp butter, melted
1 tbsp minced fresh parsley
½ cup grated Parmesan cheese
½ tsp salt
ground nutmeg to taste
pepper to taste

White Sauce:
2 tbsp butter
1 ½ tbsp flour
½ tsp salt
ground nutmeg to taste
black pepper to taste
1 cup milk

shredded mozzarella cheese

Meat filling: cook meats in oil then remove from skillet
Add butter, parsley, cheese, salt, nutmeg and pepper
Mix until blended and set aside

Tomato Sauce: Heat oil, add onion, carrot, garlic, celery & mushrooms. Cook until limp.
Turn tomatoes into coarse sieve to remove seeds (I don't do this)
Add tomatoes, salt, pepper, oregano, & basil to skillet. Bring to boiling, reduce heat & simmer 45 minutes or until thick

White Sauce: Melt butter & blend in flour to make paste
Add salt, nutmeg & pepper. Gradually add milk. Cook & stir until sauce boils.

To assemble: Preheat oven to 375 degrees. Spoon filling into each crepe.
Pour ½ tomato sauce in bottom of pan.
Place crepes in sauce & pour remaining sauce over crepes.
Top with white sauce, shredded mozzarella cheese, & Parmesan cheese.
Bake uncovered for 20 to 30 minutes until bubbly. Sprinkle with parsley. Serve with salad.