Cannelloni with Beef and Swiss Chard

Ingredients

• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, chopped
• Kosher salt
• 1 1/2 cups chopped canned Italian plum tomatoes with their juices
• 1/2 cup tomato juice
• 1/2 cup sauce from Beef Daube with Wild Mushrooms
• Freshly ground pepper
• 2 pounds Swiss chard leaves
• 1 cup leftover meat from Beef Daube with Wild Mushrooms
• 2 large eggs
• 1/2 pound fresh pasta sheets, cut into twelve 4-inch squares
• About 1/2 cup freshly grated Parmesan

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