Cannelloni Pasta

A Ingredients
 1 lb ground veal
 1 lb ground beef
1 lb spinach
4 egg yokes
2 cups Parmesan cheese ½ cup extra-virgin olive oil
1 medium onion
2 carrots
 2 celery stalks
1 cup Marsala wine
4 cups crushed tomatoes Salt and pepper to taste

 B Ingredients (Béschamel)
 3 cups flour
 1 cup butter
 2 liters milk
 1 tsp nutmeg Salt and pepper to taste

InSTRUCTIONS - PART A
 - Cook meat in casserole dish 30 minutes at 350ºF.
- Add vegetables and Marsala wine.
 - Add tomatoes and cook for 1 hr/350ºF.
 - Salt and pepper to taste.

InSTRUCTIONS - PART B
 - Grind all product through sausage grinder (or similar).
 - Mix product with egg yoke and Parmesan cheese.
 - (Meanwhile - Partially cook cannelloni pasta in boiling water).
- Lay pasta on cloth and damp dry with napkins.
 - Place meat product on pasta and roll into tubes.

InSTRUCTIONS - Béschamel PART C (Cook)
 - Melt butter in pot on low heat.
 - Add flour and continue to mix.
 - Add milk to make a smooth paste (continue mixing).
 - Add nutmeg, salt and pepper to taste and cook covered on medium heat with a light bubble (mixing occasionally)