“Viagrande Cannelloni” – Serves 6

Sicilian Ragu Recipe-see below
 Besciamella  (also know as Bechamel Sauce)
4 oz butter
5 oz. sifted flour
4 cups of milk
250 grams (8 oz. pack) of sliced mushrooms
pinch of Sicilian Sea Salt
Melt butter in a small pot. Add sifted flour & mix well with a spoon. In a separate, pan heat milk on medium flame till hot. Add milk to flour/butter mixture constantly stirring. Add a pinch of salt. Bring to a boil & heat 2 minutes, slowly stirring. Remove from heat and let cool.

Cannelloni:
12 oz. package of Cannelloni Pasta (do not pre-cook)
½ lb. Gouda Cheese
4 hard boiled eggs-chopped

Preheat oven to 400 degrees.
Assembly:
Strain the Sicilian Ragu pasta sauce & put the meat aside. In a small glass pan, add a bit of sauce to coat bottom. Fill the cannelloni with the meat, pieces of cheese & egg.
Fill bottom of pan with one layer of stuffed cannelloni & top with sauce.
Spoon on Besciamella & bake for 45 minutes. When done, turn off oven but let dish stay inside for another 30 minutes.
 
Sicilian Ragu- “Viagrande”  Sicilian Pasta Sauce– Serves 6

1 small can tomato paste or 1/3 jar Tomato Extract
1 jar 24 oz. Passata crushed tomatoes
500 grams (1.1 lb.) 85% lean ground beef
250 (8-9 oz.) grams of sliced mushrooms
1 large yellow onion
1 –100g (4 oz.) package of frozen baby peas
1 teaspoon of Sicilian Sea Salt
3 teaspoons of Sicilian extra virgin olive oil
1/2 glass of red wine (3-4 ounces)

An easy pasta sauce you will love!
Saute & brown the onion over medium low flame in olive oil.  Add the beef & brown. Add wine & mix well.

Add tomato extract (paste) continue to stir over medium flame. Add the crushed tomatoes (passata) with and equal amount of water. Bring to a boil. Add mushrooms, peas & salt & stir.

Simmer over low flame for at least 2 hours stirring often.
Prepare for recipe above pasta & serve with crusty bread.