Cannelloni

Ingredients

• 1 28-oz. can crushed tomatoes
• 1 medium yellow onion, peeled and halved
• 4 tbsp. butter
• Salt and freshly ground black pepper
• FOR THE FILLING:
• 2 tbsp. extra-virgin olive oil
• 1 small yellow onion, peeled and minced
• 1 clove garlic, peeled and minced
• 1 chicken liver, chopped (optional)
• 6 oz. boneless, skinless chicken thigh, chopped
• 6 oz. ground veal
• 6 oz. ground pork
• Pinch freshly ground nutmeg
• FOR THE BALSAMELLA:
• 4 tbsp. butter, cut into pieces
• 1/4 cup flour
• 2 cups hot milk
• Salt and freshly ground white pepper
• 1/4 cup grated parmigiano-reggiano
• Salt
• 12 sheets fresh pasta, 4'' x 5'' each
• 2 tbsp. grated parmigiano-reggiano
• 2 tbsp. butter, cut into small pieces

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