Cannelloni Verdi alla Paganini

(Serves 8)

Dough:

8 cups all-purpose unbleached flour

1 package (10 oz.) frozen chopped spinach

3 large eggs

1 tsp. salt

Béchamel Sauce:

2 cups milk

6 Tbsp. butter

6 Tbsp. flour

1 tsp. salt

1/2 cup freshly grated Parmigiano-Reggiano cheese

1/2 tsp. ground nutmeg

Filling:

2 Tbsp. olive oil

1 carrot, finely chopped

1 stalk celery, finely chopped

1 yellow onion, finely chopped

1 lb. ground veal

1/2 lb. Italian sausage with casing removed

1/2 lb. Pancetta (Italian bacon), finely chopped

1 cup dry red wine

1 cup Roma tomatoes, chopped

2 cans (16 oz.) tomato sauce

1/4 lb. freshly grated Parmigiano-Reggiano cheese

1 tsp. salt

1/4 tsp. freshly ground pepper

2 Tbsp. all-purpose flour

Cook spinach according to package directions. Drain and puree using food processor or blender. Set aside and let cool completely. Place flour on wooden board and form into a mound. Make a deep well in the center and break eggs into it. Add salt and cooked spinach. Use a fork to break up eggs and mix contents of the well. Slowly add flour, beginning at the top of the well so that the walls collapse and blend into the mixture. When flour is almost totally absorbed, begin kneading, pressing with the palms of your hands. Knead dough for about 20 minutes, until it becomes smooth and elastic. (If dough is dry, add a few drops of water. If it is sticky, add a sprinkle of flour.) Gather dough into a ball, place in mixing bowl, cover with plastic wrap, and let rest for 30 minutes. (To test for doneness, punch dough with your index finger. If it springs back, it is done.) Break dough into lemon-size pieces. Roll each piece into a long, thin sheet. Cut the dough into small strips 4” x 4” and spread out to dry.

Sauté carrot, celery and onion in olive oil until onion is transparent. Add meats: veal, sausage and pancetta, and cook until brown. Add wine and cook until it evaporates. Add tomatoes and sauce to mixture; season with salt and pepper. Simmer for 45 minutes at medium heat. Drain sauce and reserve, stir the flour into the meat mixture and cool. Heat milk in a small 1-quart saucepan.

In a separate pan, melt butter and stir in flour and salt. While whisking mixture, slowly add the hot milk, a little at a time. Allow mixture to thicken. Remove from heat and stir in cheese and nutmeg. In a 6-quart, pot of boiling water, cook pasta about 2 to 3 minutes. Drain well; set aside. Cover the bottom of a deep baking dish with tomato sauce. Preheat oven at 350°.

Stuff pasta with meat mixture. On the 4”x4” square, place a teaspoon full of meat mixture into the center and 1 teaspoon of béchamel sauce. Bring one flap to the center, then over, so you have made a long, 4-inch tube. Place seam-side-down in the prepared baking dish, top with tomato sauce, béchamel sauce and cheese. Bake for 25 minutes in the preheated oven. Spoon sauce and remaining Parmigiano cheese on top before serving.