Meat Cannelloni Recipe and Shell stuffing trick

So these little tubes of love are packed with flavor that will make you think you are back in the old country, especially if you drink that bottle of chianti. They don't look the most appetizing when you are making them but it is just one of those things that is way better than it looks.

Recipe is Below:
Cook and process in chopper should look like this:

Make into logs and place on a lubricated sheet pan:

Place this in freezer for a couple hours, this is what makes them easy to stuff into the noodle. Cook the noodle about 12 minutes and shock in ice water bath.

Meat Cannelloni:
You can use what ever combination of meat that you have as long as it is the same volume as the recipe:

½ Cup Onion, Chopped
1/4 Cup Celery, chopped
2 ½ Tbl Carrot, chopped
1 Tbl Olive Oil
1 tsp Garlic, minced
4 oz pulled Pork, Cooked
4 oz Pork Loin
5 oz ground Chuck beef
5 oz Ribeye
1/4 Cup white Wine
½ Cup beef Broth
½ tsp Rosemary
½ tsp Italian Seasoning
1 ea Bay Leaf
Salt & Pepper to taste
1 ea Egg Yolk

White Sauce:
1 Tbl Butter
1 Tbl Flour
1/2 Cup Milk
1/3 Cup Parmesan
1 Tbl Parsley

3/4 Cup Mozzarella

Cook Veggies 5 minutes, Add Meat and cook to done about 5 minutes.
Add spices, wine and reduce slightly.
Add Broth - cover and simmer 15 minutes.
Remove cover, reduce to dry.
Pulse in processor with yolk to medium chop, NOT Puree.
Cool.
Add white Sauce and Mozzarella, fold together.

3-4 Tbl Portions should get 14 logs. Freeze logs to stuff into shells.
Freeze leftovers.
Cover with red sauce and cheese bake till bubbling. about 12 minutes at 400 degrees.
Enjoy!