Beef Cannelloni FlorentineCharlotte WadeAugust 26, 201932 viewsUncategorized1 Comment32 views 0 Beef Cannelloni Florentine Ingredients 1 8 oz package cannelloni pasta8 oz ground veal2 carrots, chopped1/2 stalk celery, chopped1/2 yellow onion, choppedounces spinach, rinsed and chopped1 1/4 tsp salt1 1/4 tsp ground black pepper2 Tbs olive oil1 cup dry white wine1 cup heavy cream1 cup roma plum tomatoes, diced1/2 cup grated parmesan cheese2 tsp italian seasoning2 Tbs chopped fresh basil*1 oz can italian-style diced tomatoes2 Tbs extra virgin olive oil2 cloves garlic, minced1 onion, chopped1 tsp salt1 tsp ground black pepper4 leaves fresh basil, chopped Directions Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to minutes or until al dente; drain, separate shells, and set aside.Preheat oven to 500 degrees F (2degrees C). In a 9 x baking dish, combine veal, carrots, celery, chopped half onion and spinach. Stir well. Stir in 1 1/4 teaspoon salt, 1 1/4 teaspoon pepper, 2 tablespoons olive oil and white wine. Place in oven and roast until veal is brown and vegetables are soft, to 40 minutes. Stir frequently. If meat begins to smoke, reduce heat to 400 degrees (200 degrees C).Let meat mixture cool minutes, then process in food processor until finely chopped. Return to pan and stir in cream, Roma tomatoes, Parmesan, Italian seasoning and 2 tablespoons chopped fresh basil. Bake minutes more. Remove from oven and let cool.While meat mixture is cooling enough to handle, make tomato sauce. Puree fresh tomatoes with their juice in food processor until smooth. In large skillet over medium heat, heat 2 tablespoons virgin olive oil. Saute garlic and chopped onion until soft. Stir in pureed tomato, 1 teaspoon salt and 1 teaspoon pepper. Cook 5 to minutes, or until no longer watery. Add four chopped basil leaves and cook 1 minute more.Reduce oven temperature to 3degrees F (1degrees C). Stuff pasta shells with cooled meat mixture, 2 to 3 tablespoons per shell. Place shells in clean 9 x baking dish. Pour tomato sauce over shells and bake minutes, or until sauce is bubbly.