Sausage and Beef-Filled Cannelloni

Marinara Sauce
1/4 cup extra-virgin olive oil
3 to 4 cloves of garlic; chopped
1 small onion; chopped fine
2 (28 ounces) cans crushed tomatoes; use quality brand
2 (6 ounces) cans tomato paste
1½ to 2 cups water; use to rinse the tomato can
4 or 5 fresh basil leaves
1/2 cup chopped fresh parsley
Salt and pepper to taste

1/2 teaspoon sugar; optional (Sometimes I will add a little diced carrots to the garlic and onions to add just the right sweetness to the sauce.)

In a large saucepan, add the oil, garlic, and onions. Cook on medium heat until garlic and onions are soft or lightly browned. Add crushed tomatoes, tomato paste, and water. Cook on medium to medium-high uncovered for 20 minutes. Add the basil, parsley, salt and pepper to taste, and 1/2 teaspoon sugar (optional). Simmer for 10 to 12 more minutes. Yield: 3 quarts | Recipe by Chef Bo

Pasta Crepe
3 eggs
1½ cups milk
1/2 cup oil
1/2 tablespoon salt
1½ cups flour

Béchamel Sauce
3 tablespoons butter
1/3 cup flour
1½ cups milk
1 cup half-and-half
Salt
1/4 teaspoon white pepper
1/4 teaspoon nutmeg; grated
1/4 cup Romano; grated
1 tablespoon butter

Meat Filling
3 tablespoons butter
1/2 cup small onions; diced
2 garlic cloves; chopped
3/4 pound Ferrara Sausage; out of casing
3/4 pound ground sirloin
1 large tomato; peeled and diced
8 ounces marinara; see recipe above
1/2 tablespoon marjoram
1/2 tablespoon parsley
3 ounces Romano cheese
1 egg; beaten
About 1/2 cup or more Italian breadcrumbs
8 ounces mozzarella cheese
1/4 cup Romano for topping

First, make marinara sauce. Preheat oven to 350 degrees. Pasta crepe: Whip the first 5 ingredients together until smooth. In a preheated 9½ inch nonstick frying pan, brush with butter each time. Ladle 1.75 ounces of batter in the pan, and roll the pan to make a nice round crepe. Cook until the top looks about 75% or more dry, and slide off the pan on parchment paper. Repeat the process until all the batter is gone. Should make about 18 to 20 crepes. Meat filling: In a large frying pan, add butter and sauté onion and garlic for 1 to 2 minutes. Add sausage and ground sirloin, and cook until just done. Add diced tomato, marinara, marjoram, and parsley, then simmer for 8 to 10 minutes. Let cool for about one hour, then add Romano cheese and egg. Add breadcrumbs until the filling holds together; it should have a raw meatloaf consistency. If too loose, add more breadcrumbs. Reserve the mozzarella and romano for later. Béchamel sauce: Melt the butter in a 3-quart saucepan, add flour to make a roux, and cook for 2 to 3 minutes. Add the milk and cream, and bring to a slow boil while whisking the whole time until thickened. Season to taste with salt, white pepper, and freshly grated nutmeg and Romano. To make the cannellonis, place about 2½ ounces of filling across the crepe, sprinkle with mozzarella, and roll up. Repeat until all the crepes are filled. Arrange the filled crepes side by side in a single layer in an 8×13-inch casserole pan, 4 to 6 across the top of the pan, and repeat for the bottom of the pan. Cover the crepe with the Béchamel sauce, dot with remaining butter, and sprinkle with remaining Romano cheese. Bake uncovered for 25 to 30 minutes until bubbling and hot.

Yield: 8 to 10 servings | Recipe by Chef Bo