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Meat Lovers Manicotti Stracotto-Style - A Family Feast®
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Print Description Note: The meat can be cooked the day before or prepared all at once. Instructions In a 5 quart pot, place veal, beef, chicken, onion with attached cloves, carrots, celery, bay leaf, cinnamon stick, rosemary, basil and peppercorns.
Pour in enough water to just cover the top of the ingredients. Bring to a boil, lower to a simmer and simmer partially covered for three hours.
Steps to Make It
If water evaporates, add enough water to finish the three hour cooking time. While the meat cooks, bring a pot of water to a boil and cook the manicotti to slightly under-cooked, about 7 minutes. Cool under cold water and hold for later. After three hours, cool, strain and pick out the beef, chicken and veal meat and discard the remaining bones and other solids. Reserve one cup of the liquid.
Place the meat in a food processor and pulse until finely ground, using the one cup of cooking liquid if needed to loosen the mixture until it is the consistency of a pate. We used the full cup. This will be the filling for the manicotti. Fill a large pastry bag no tip with the filling. Preheat oven to degrees F. Place one cup of the tomato sauce in a 9 X 13 or larger glass dish or pan and spread to coat the bottom.
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Use two pans if too crowded, depending on how many manicotti you are filling. We fit 14 in a 9 X 13 glass dish. Pick each manicotti up and slide the tip of the pastry bag into one end and into the center and squeeze in the filling.
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Turn it and fill the other side then place the filled manicotti in the prepared pan. Repeat for all manicotti. Cover the top with parchment paper and foil and bake for 30 minutes or until hot and bubbly. Share Pin Tweet Email. Want More? Discover More Recipes. Chicken Enchilada Soup View Post. Crispy Zaletti Cookies View Post.
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She loves to cook and entertain for family and friends, and she believes that serving a great meal is one of the best ways to show someone that you care. Martha is a self-taught home cook, who loves to read cookbooks and try new recipes. After a decades-long career in business and online marketing, she now runs A Family Feast full-time. Her specialties are baking, desserts, vegetables and pasta dishes.