Twice As Good Beef & Pork Cannelloni - cooking recipe

Ingredients

Filling
1 tablespoon olive oil
1 tablespoon minced garlic
1/2 lb lean ground beef
1/2 lb ground lean pork or 1/2 lb sausage
1 (454 g) container ricotta cheese
1/2 cup breadcrumbs
1/2 cup parmesan cheese
2 eggs
1 (8 7/8 ounce) package oven ready cannelloni tubes
Tomato Sauce
1 (19 ounce) can primo ground tomatoes
1 (7 1/2 ounce) can primo pizza sauce
1 (680 ml) can primo pasta sauce, divided
1 teaspoon parsley
Cream Sauce
1/4 cup butter
3 tablespoons flour
2 (6 g) chicken bouillon cubes
1 (385 ml) can evaporated milk
3/4 cup milk

Preparation

Filling: Brown garlic in olive oil. Add beef, pork, and 1/2 cup of pasta sauce (from the Tomato Sauce ingredients) and stir to combine. Brown until cooked and allow to cool to a manageable temperature.
Preheat oven to 350\u00b0F.
Whisk eggs. Add the eggs, bread crumbs, ricotta, and parmesan cheese to the meat mixture.
Use a piping bag to fill the cannelloni noodles.
Red Sauce: Combine all ingredients and use half to cover the bottom of a baking dish (13 x 9 Corning or glass ware).
Lay filled cannelloni noodles onto the sauce, then cover with remaining sauce.
Cover with foil and bake for 1/2 - 3/4 hour or until bubbly.
Cream Sauce: Make a roux with the butter and flour. Add remaining ingredients and whisk over medium heat until thickened.
Spoon over individual servings of cannelloni and serve.