Italian Baked Cannelloni

Ingredients:
          Olive Oil
          1LB Ground Beef
          1 Onion (Sliced)
          1/4 tsp dried Sage
          1/4 tsp dried Rosemary
          Salt to taste
          1/2C of White Wine (1/4C White Vinegar + 1/4C Water + 1/2 TBSP Sugar)
          12oz shredded Cheese
          2 egg yokes

          4TBSP Butter
          4TBSP Flour
          2 C Milk

          2 (14.5oz) Cans Stewed Tomatoes
          1 Onion (Sliced)
          2 TBSP Butter
          1/2C of White Wine (1/4C White Vinegar + 1/4C Water + 1/2 TBSP Sugar)
          Salt and Pepper to taste
          12 Cannelloni pasta shells

Directions:
1. In a Large skillet over medium heat, warm oil and saute ground beef with onion, sage and rosemary; Cook until meat is evenly brown. Add Salt and Wine cook until wine is evaporated. set aside

2. to make Bachamel sauce: Melt 4 TBSP Butter in medium sauce pan over medium heat. Add flour and stir until well incorporated, stir in milk and bring to a slow boil until mixture thickens. Stir into Meat mixture and mix well. Stir in cheese and egg yokes; set aside.

3. In a medium Sauce pan over medium-low heat, melt 2TBSP butter and saute onion until soft and translucent and wine, let it cook down to evaporate; add tomato and salt. mix well; simmer for 15 min.

4. Bring a large pot of lightly salted water to a boil. add pasta a few at a time, and cook for 8 to 10 min(DO NOT OVER COOK) or until al dente; using a slotted spoon. remove immediately to a pot filled with cold water. Lift pasta out with slotted spoon and arrange on a flat surface.

5. Preheat oven to 400degrees

6.  Spoon a line of filling(meat mixture) into each shell, starting from one end and use finger to push the filling inside of each shell, place in a 9x13 dish  and cover with tomato mixture.

7. Back in preheated oven for 15min or until heated through; when finished baking allow to stand for 5 min and serve.


* if you don't cook with wine use the vinegar water substitute it worked and tasted great when i made this
* Cooking the pasta too long will make it break when you try to fill them you might want to cook a few extra  
    just in case.
* I thought this meal tasted even better the next day reheated.
* I have started cutting all my onions when i get them from the store and freezing them and then i don't have to
   cut onions every time i cook and they don't go bad before i get to them.