Canneloni

• 2 Tbsp. olive oil
• 1 carrot, chopped
• 1 medium onion, chopped
• 1/2 tsp. garlic powder
• 1 tsp. Italian herb seasoning
• 1 lb. chopped veal
• 1 lb. ground meat
• 1 c. dry white wine
• 3 egg yolks
• 1/2 tsp. salt
• freshly ground pepper
• 8 Tbsp. Parmesan cheese
• 1/4 c. parsley, chopped
• 1/2 c. Mornay sauce
• 2 to 3 cooked cannelloni noodles per person

1. Heat oil in a large skillet; add carrot and onion.
2. Saute until onion is soft.
3. Add garlic powder, Italian herb seasoning, veal and ground meat and saute until meat is brown.
4. Add white wine and simmer on low for 30 to 45 minutes.
5. Put the meat and vegetables a little at a time in the blender and puree.
6. When all meat has been pureed, add egg yolks, salt, pepper, 3 tablespoons of Parmesan cheese, parsley and 1/2 cup of the Mornay sauce; mix thoroughly.

olive oil, carrot, onion, garlic powder, italian herb seasoning, veal, ground meat, white wine, egg yolks, salt, freshly ground pepper, parmesan cheese, parsley, mornay sauce, cannelloni noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=207136 (may not work)