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veal and sausage filling for cannelloni

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This is a very tasty dish with subtle flavors, and a smooth texture befitting the cannelloni.

for the filling:

two cloves garlic
three tablespoons butter
two tablespoons olive oil
one-half onion chopped fine
one pound ground veal
one-quarter pound sweet Italian sausage
one-half cup canned, whole peeled tomatoes
three tablespoons chopped parsley
one sprig fresh thyme

plus:

béchamel sauce

Remove the sausage from the casing and chop it coarsely. Drain the tomatoes and chop them coarsely.

Prepare the béchamel.

Put the butter and the olive oil in a sauté pan over medium heat. When the butter melts, add the garlic, cook for twenty seconds. Add the onion and cook for three minutes. Add the sausage and stir it with a wooden spoon for two minutes. Add the veal, parsley, thyme and tomato, plus salt and pepper. Continue to cook over medium heat until the meat is no longer pink, but starting to brown. Simmer for five minutes more.

If you are not going to use the filling right away, this is the point where you can set it aside in the refrigerator.

When ready to use the fill, add three tablespoons of béchamel sauce and stir. You are now ready to fill the cannelloni.

See how to make cannelloni. Butter the bottom of the dish well, add two tablespoons béchamel. Put two tablespoons of the filling in each square 5" x 5" wrapper of pasta. Roll up. Put in baking dish seamed side up.

Use all the filling; or do all the cannelloni you need to do to fill the baking dish. Cover the cannelloni with three to five more tablespoons of béchamel, plus a couple of tablespoons of freshly grated parmesan.

Cover loosely with foil, and bake at 375 degrees for twenty minutes to thirty minutes. The cannelloni should start to have a brownish crust on top.

(we find that if we use sheets to make 20 squares of pasta, ready for filling, the above filling just about does the job. It fills eighteen easily, so by rationing a little bit you can stretch it to the twenty),