Nutrition Information (per serving)
½ lb lean ground beef chuck
2 tsp extra-virgin olive oil
1 sm onion, diced
2 garlic cloves
1 bay leaf
½ tsp dried oregano
¾ tsp dried basil
¼ tsp freshly ground black pepper
1 tsp sea salt
1 tsp cane sugar
¼ cup red wine
¼ cup veal demi-glace or beef stock
1 cup Marinara Sauce
2 cups canned diced tomatoes
3 pasta sheets (8-in by 10-in)
3 cups marinara sauce
¾ cups shredded mozzarella cheese
- In a large sauté pan, sauté beef in ½ teaspoon olive oil until cooked through. Drain well.
- In a large saucepan, sauté onions and garlic in remaining olive oil. When translucent, add beef, herbs, spices and sugar. Sauté briefly. Add red wine and reduce by half. Add veal demi-glace or beef stock, marinara and tomatoes. Bring to a boil, reduce heat and simmer for 15 minutes, or until tomatoes are broken and sauce has thickened.
- Preheat oven to 350F. Lightly coat a 9-inch by 13-inch baking pan with canola oil spray.
- Slice pasta sheets in to quarters. Spread ¼ cup Bolognese sauce onto each pasta sheet. Roll each pasta sheet and place with seam side down in the baking pan. Repeat with remaining ingredients. Spread marinara sauce over the top of cannelloni and sprinkle with mozzarella cheese. Cover pan with aluminum foil and bake 20 to 25 minutes, or until cheese melts.