Cannelloni with Veal and Spinach Filling

Pasta Plates:

1. Put the flour on a large surface (possibly a table top). Make a large depression in the middle. Put the eggs in there and whisk them lightly with a fork. Add the salt and olive oil and stir everything again with a fork. Always stir in a little of the edge of the flour until a crumbly dough is formed. Then continue working with your hands, mixing and kneading everything until the dough is smooth and pliable. It must be soft and elastic, should shine, but must no longer stick to the surface. If necessary, carefully dust some more flour over it and knead well again. This should all take at least 5 minutes.
2. Wrap the dough in cling film and let it rest for approx. 30 minutes at room temperature.

Veal and spinach filling:

1. Spinach – if necessary – clean, wash, drain and boil in slightly salted water until it has collapsed and is soft. Pour through a sieve and allow to drain.
2. Peel the onion and cut into large cubes. Also cut the bacon and veal into small cubes. Put everything in a blender and chop very finely – consistency then similar to minced beef. Grate the Parmesan.
3. Fry this meat mixture in a pan in olive oil. Always stir so that everything is cooked evenly. Reduce the heat, pull the drained spinach apart and spread over the meat. Sprinkle in 50 g of the grated Parmesan, pepper, salt, season with nutmeg and mix everything together well. Turn off the heat, but leave the pan on the stove and let the contents cool down very slightly.
4. Whisk the eggs with the cream and stir immediately into the slightly warm meat mixture. Let cool down.

Tomato sauce:

1. Wash tomatoes, cut into quarters (larger eighths). Peel and roughly chop the garlic. Peel the onion and cut into large cubes.
2. In a larger saucepan, sweat the onion cubes in the olive oil. Then add the tomatoes, garlic and tomato paste, stir everything well and simmer over medium heat until it is thick and the tomatoes are soft. In between, gradually pour in approx. 100 ml of water. Stir every now and then, it can burn easily.
3. After cooking, brush everything vigorously through a kitchen sieve. The entire pulp must have passed through, leaving only the tomato skin and parts of the garlic. If necessary, dilute the sauce with a little water and season with salt and pepper.

Completion:

1. Divide the pasta dough into 3 portions. Roll out each one very thinly into a rectangle of approx. 30 x 22 cm. Then cut this into four equal parts (15 x 11 cm). The mixture makes 12 sheets of dough or twelve 15 cm long cannelloni.
2. Put enough of the meat mixture on one of the long sides of each sheet of dough that you can roll it up so that it overlaps slightly. Prepare all 12 plates like this and distribute the meat mixture evenly on all of them.
3. Preheat the oven to 200 °. Now spread the tomato sauce on the bottom of an appropriately sized casserole dish and layer the dough rolls with the seam facing down. Pour the entire sauce over everything and sprinkle the remaining 70 g of Parmesan cheese on top. Place the mold on the middle rail in the oven for 30 – 40 minutes. The cheese should be well browned. If necessary, reduce the heat to 150 ° for the last 10 minutes.