a meal in Philadelphia

I didn't want to forget this dish I had while on a business trip this week.....

Maggiano’s Little Italy specializes in creating authentic Italian-American dishes served in generous portions that are meant to be shared. located at 12th & Filbert
1201 Filbert Street, Philadelphia, PA, 19107-2818


Braised Beef Cannelloni ~ Fresh Pasta Stuffed with Braised Beef, Asiago & Parmesan Cheeses

so one way to do this might be....

Ok here it goes: I am going to try this and let you know how it turns out.

I am going to take Giada's recipe from the food network for Stacoto with Porcini Mushrooms (pot roast) Braised beef is pot roast. I am going to make this recipe because it makes a creamy mushroom sauce with it. After letting it cool I am going to shred the pot roast and make the sauce. (see recipe).

I will then take manicotti tubes (you can make fresh pasta and roll it in that or makes your own savory crepes. I am going to mix the meat with asiago and parmesan and then stuff them in the tubes, put in a baking dish, pour over the sauce and bake probably for about 15-20 minutes or until bubbly.

another wrote...

I too had the braised beef cannelloni and loved it! I think I got close to replicating the sauce. Sorry, I don't have good measurements - the measurements below are estimates. Try this:

Sauce:

Saute 3 diced shallots on medium high.

Add about 4 finely chopped mushrooms, and chopped fresh parsley.

Deglaze pan with white wine (about 3/4 cup).

Add about 1/2 cup light chicken stock.

Add about 1/8 cup of balsalmic vinegar.

Add about 1/4 cup heavy cream.

Reduce sauce until thick, mix with pasta. Place pasta in a baking dish, pour more sauce on top, and top with cheese (parm & asiago). Broil til cheese slightly browns.

The flavor of the sauce was almost identical to what I remembered at Maggiano's. I also poured it over brussle sprouts which was great!

here is still another recipe....

Cannelloni

12 cannelloni Shells
3 (8-ounce) cans tomato sauce
2 tbsp Grated parmesan cheese
1 lb Ground beef
1/4 cup Chopped onion
1 Clove Garlic, minced
10 oz Package frozen chopped
Spinach, thawed and
Drained
1/3 cup Grated parmesan cheese
2 tbsp Milk
2 Eggs, slightly beaten
1/2 tsp Dried whole oregano
1/4 cup Butter or margarine
1/4 cup Plus
2 tbsp All-purpose flour
2 cup Half-and-half
1/8 tsp White pepper


Cook cannelloni according to package directions; drain and set
aside.Combine tomato sauce and 2 tablespoons Parmesan cheese; spread
1 cup tomato mixture in a lightly greased 13- x9- x 2-inch baking
dish; set aside dish and remaining sauce.Cook beef, onion, and garlic
in a large skillet until beef is browned, stirring to crumble meat;
drain well. Add spinach; saute 3 minutes. Add 1/3 cup Parmesan
cheese, milk, eggs, and oregano; stir well. Stuffcannelloni shells
with beef mixture. Place filled cannelloni on tomato mixture in
baking dish; set aside.Melt butter in a heavy saucepan over low heat;
add flour, stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add half-and-half; cook over medium heat, stirring
constantly, until mixture is thickened and bubbly. Stir in pepper.
Pour over cannelloni; spoon remaining tomato mixture over cream
sauce. Bake, uncovered, at 375 degrees for 20 minutes. Yield: 6
servings.


This sauce is supposed to be close to Maggiano's:

Sauce:

Saute 3 diced shallots on medium high.

Add about 4 finely chopped mushrooms, and chopped fresh parsley.

Deglaze pan with white wine (about 3/4 cup).

Add about 1/2 cup light chicken stock.

Add about 1/8 cup of balsalmic vinegar.

Add about 1/4 cup heavy cream.

Reduce sauce until thick, mix with pasta. Place pasta in a baking dish, pour more sauce on top, and top with cheese (parm & asiago). Broil til cheese slightly browns.