Meat and Spinach Cannelloni

• 3 cups hot Chicken Stock or Mixed Meat Stock (pages 74, 75), or as needed
• 1 ounce (about 1 cup) dried porcini mushrooms
• 2 pounds fresh (not smoked) boneless pork butt or shoulder
• 2 large carrots, peeled and cut into thick slices (about 3 cups)
• 2 celery stalks, trimmed and cut into thick slices (about 2 1/4 cups)
• 1 onion, peeled and quartered
• 3 sprigs fresh rosemary, leaves removed from the branches
• Salt
• 5 tablespoons extra-virgin olive oil
• 1 cup dry white wine
• 4 ounces mortadella, in 1 piece
• 4 cloves garlic, peeled
• 2 pounds spinach, stems removed, leaves washed and spun dry in a salad spinner, or two 10-ounce packages spinach
• Freshly ground black pepper
• Bechamel Sauce (page 161)
• 1 1/4 cups grated Parmigiano-Reggiano, plus more for serving if you like
• Ground nutmeg, preferably freshly grated
• 2 large eggs, beaten
• Cooked Pasta Squares (page 182)

1. Pour the hot stock over the porcini in a small heatproof bowl.
2. Let stand until softened, about 20 minutes.
3. Drain the porcini, reserving the liquid.
4. Rinse the porcini to remove sand and grit, and strain the soaking liquid through a coffee filter or a double thickness of cheesecloth.
5. Reserve the mushrooms and liquid separately.
6. Preheat the oven to 400 F. Cut the pork into 2-inch pieces and place them in a roasting pan large enough to hold them comfortably.
7. Add the carrots, celery, onion, rosemary leaves, and the reserved porcini.
8. Season lightly with salt, drizzle 3 tablespoons of the olive oil over all, and toss well.
9. Pour in the wine.
10. Roast until the wine has evaporated and the meat begins to brown, about 25 minutes.
11. Continue roasting, adding 1/2 cup of the reserved mushroom-soaking liquid every 15 minutes or so, until the meat and vegetables are well browned and the meat is tender, about 2 hours.
12. At the end of the roasting, there should be about 1 1/2 cups of liquid in the roasting pan.
13. Drain the meat and vegetables, reserving the liquid.
14. Toss the mortadella in with the meats and vegetables and cool to room temperature.
15. Meanwhile, in a wide skillet, heat the remaining 2 tablespoons oil over medium heat.
16. Whack the garlic with the flat side of a knife, add it to the oil, and cook until lightly browned, about 2 minutes.
17. Add as much spinach as will fit comfortably into the pan.
18. Continue cooking, stirring and adding the remaining spinach a large handful at a time when the spinach in the pan wilts enough to make room, until all the spinach is added.
19. Season lightly with salt and pepper and cook until all the spinach is wilted and tender.
20. Remove from the heat.
21. Make the bechamel sauce.
22. Pass the meat-and-vegetable mixture through a meat grinder fitted with a disc with holes about 1/4 inch in diameter.
23. Stir in 1/4 cup of the grated cheese and 1/2 cup of the bechamel sauce, blending the filling well as you do.
24. Season to taste with salt, pepper, and nutmeg.
25. Beat the eggs until foamy, then stir them into the ground-meat mixture.
26. Preheat the oven to 375 F. Ladle about 3/4 cup of the bechamel sauce in an even layer over the bottom of each of two 13 x 9inch baking dishes.
27. Spoon 1/3 cup of the filling in a more or less even mound along one edge of one of the pasta squares.
28. Roll up into a tube, pressing and evening out the tube as you roll.
29. Arrange the cannelloni into the prepared baking dish, side by side and seam side down.
30. Divide the remaining bechamel evenly between the two baking dishes, smoothing it into an even layer over the cannelloni.
31. Drizzle about three-quarters of the reserved meat-cooking liquid over the cannelloni, dividing it evenly.
32. Sprinkle the tops with 1 cup of the grated cheese.
33. Cover the dishes with aluminum foil and bake 20 minutes.
34. Uncover the baking dishes and bake until the tops are golden brown and bubbling, about 20 minutes.
35. If the tops are browning unevenly, rotate the baking dishes from side to side and shelf to shelf, then continue baking.
36. Let stand 5 minutes before serving.
37. Lift the cannelloni to warm plates with a spatula and spoon some of the sauce over each serving.
38. Pass additional grated cheese if you like.

chicken, porcini mushrooms, pork, carrots, celery stalks, onion, rosemary, salt, extravirgin olive oil, white wine, mortadella, garlic, spinach, freshly ground black pepper, bechamel sauce, like, ground nutmeg, eggs

Taken from www.epicurious.com/recipes/food/views/meat-and-spinach-cannelloni-375126 (may not work)