Cannelloni #1
| Yield: | 6 Servings |
| Categories: | Meat |
| FILLING | ||
| 1 | lb | Beef chuck; ground |
| 2 | Cloves garlic; crushed | |
| 2 | tb | Margarine |
| 1/4 | c | Chopped onion |
| 1 | tb | Chopped parsley |
| 2 | cn | (8-oz) tomato sauce |
| 1/4 | c | Tomato paste |
| 1/3 | c | Dry sherry |
| 1 | tb | Salt |
| 1/2 | ts | Dried thyme leaves |
| 1 | ts | Dried leaf oregano |
| 1/8 | ts | Crushed dried hot red pepper |
| SAUCE | ||
| 1/3 | c | Olive oil |
| 1 1/2 | c | Red onion |
| 1 | Clove garlic; crushed | |
| 1 | cn | (35-oz) Italian tomatoes |
| 1/4 | c | Tomato paste |
| 2 | tb | Chopped parsley |
| 1 | tb | Salt |
| 1 | tb | Sugar |
| 1 | ts | Dried oregano leaves |
| 1 | ts | Dried basil leaves |
| 1/4 | ts | Crushed black pepper |
| Lasagna noodles or canneloni shells |
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