Title: Cannelloni #1
Categories: Meat
Yield: 6 Servings

----------------------------------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

In large bowl, combine beef with garlic, toss lightly to mix. In large
skillet, heat butter; add onion & parsley. Cook, stirring over medium heat
until onion is golden. Stir in beef mixture, tomato sauce & tomato paste;
cook, stirring, 5 minutes. Add sherry, salt, thyme, oregano & hot pepper.
Cook, stirring often, until red color disappears from beef mixture & is of
a creamy consistency, about 15-20 minutes. Set aside. Heat oil in saucepan,
add onion & garlic & cook until golden. Add tomatoes, tomato paste,
parsley, salt, sugar, herbs, pepper & 1-1/2 cups water. Bring to a boil,
stirring; reduce heat & simmer, covered, 1 hour. Cook lasagna noodles, cut
in half, until done. Place a large spoonful of the filling on each half
noodle & roll up, place in baking dish. Cover noodle rolls with sauce. Top
with Parmesan cheese & bake in 350 degree oven 20-30 minutes or until
warmed clear through. May be made ahead & frozen. Cannelloni shells may be
substituted for the lasagna noodles.

MRS CLYDE R. (DIXIE) SIMMONS

From the , Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.