Cannelloni with Two Sauces

nola.com

Cheryl Reiter

subheading: Tomato sauce:

4 tablespoons olive oil

1 cup finely chopped onions

2 or 3 cloves garlic, finely chopped

1 28-ounce can Italian tomatoes, not drained, coarsely chopped (4 cups)

6 tablespoons tomato paste

2 tablespoons chopped fresh basil leaves

2 teaspoons sugar

½ teaspoon salt

Freshly ground black pepper

8-ounce package dried cannelloni (14 pasta tubes)

Filling (recipe follows)

Bechamel Sauce (recipe follows)

½ cup grated parmesan

3 tablespoons butter

For tomato sauce: Heat olive oil in a non-reactive 3-quart saucepan over high heat until a light glaze forms over oil, about 2 minutes. Add onions and garlic and cook over medium heat until onions are clear, about 3 minutes. Add tomatoes, tomato paste, basil, sugar, salt and a few grindings of pepper, stirring well. Cover pan partially, reduce heat and simmer 45 to 60 minutes, stirring occasionally. (Refrigerate or freeze if made ahead.) For tomato sauce: Heat olive oil in a non-reactive 3-quart saucepan over high heat until a light glaze forms over oil, about 2 minutes. Add onions and garlic and cook over medium heat until onions are clear, about 3 minutes. Add tomatoes, tomato paste, basil, sugar, salt and a few grindings of pepper, stirring well. Cover pan partially, reduce heat and simmer 45 to 60 minutes, stirring occasionally. (Refrigerate or freeze if made ahead.)

Filling

2 tablespoons olive oil

¼ cup finely chopped onions

1 or 2 cloves garlic, finely chopped

1 10-ounce package frozen chopped spinach, thawed, squeezed dry, chopped again

1 tablespoon butter

1 pound ground round

½ mild pound ground pork sausage

⅓ cup grated parmesan

2 tablespoons heavy cream

½ teaspoon dried oregano leaves

Salt and black pepper to taste

2 eggs, lightly beaten

Note: Ingredients may have been altered from the original.

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